4 quarts popped popcorn
3 small dried red chilies
1 (6-3/4 ounce) package peanuts
6 tablespoons butter or margarine
1 (3 1/4-ounce) package roasted pepitas
3/4 teaspoon garlic salt
Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season with garlic salt.
Makes about 4-1/2 quarts.