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Chili Corn

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, (roasted pumpkin seeds)
3/4 teaspoon garlic salt

1. 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.

Recipe provided courtesy of The Popcorn Board.