3 quart popped Corn
1/4 cup butter, melted
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 tsp.garlic powder
1/4 teaspoon cayenne pepper
1/4 tsp.salt
1/8 teaspoon seasoned or lemon pepper
In small bowl, place 1 quart hot popped corn; set aside. In large bowl, pour butter over remaining popcorn. Combine remaining ingredients. Sprinkle over buttered popped corn, tossing gently to coat. Spread on 15×10-inch baking; sheet and bake at 300’F for 3 minutes, or until desired crispness. Mix in reserved popcorn. Serve immediately or store in airtight container.
Makes 3 quarts.
Nutritional information (per 1 ounce serving): 154 calories; 26mg cholesterol; 14g fat; 248mg sodium.