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Big League Snack Attack

Big League Snack AttackPopped corn, roasted peanuts and pretzel sticks are well-seasoned with Worcestershire sauce, garlic and onion salt, then baked until crisp.

Recipe Ingredients:

1/3 cup butter
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
6 cups unsalted popped popcorn*
1 cup thin pretzel sticks
1/2 cup salted, roasted peanuts

Cooking Directions:

  1. Toss together the popcorn, pretzel sticks and peanuts in a large bowl.
  2. Melt the butter and stir in the seasonings.
  3. Drizzle butter/seasoning mixture over popcorn mixture, stirring to coat well.
  4. Spread the mixture in a large, shallow baking pan and put it in a preheated 250°F (120°C) oven to bake for 45 minutes. Stir with a wooden spoon every 10 minutes while it's baking.

Makes 8 cups.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 4 cups of popped popcorn.

Nutritional Information Per Serving (1-cup): Total Calories 136.4; Fat - 9.4 g; Carbohydrate 10.7g; Sugar .5 g; Fiber 1.6 g; Protein 3.6 g; Sodium 273.2 g; Cholesterol 7.7 mg.

Recipe and photograph provided courtesy of The Popcorn Board.