Popped corn, roasted peanuts and pretzelsticks are well-seasoned with Worcestershire sauce, garlic andonion salt, then baked until crisp.
Recipe: Big League SnackAttack
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
Makes 8 cups.
*1 ounce of unpopped popcorn kernels (2tablespoons household measure) makes approximately 4 cups ofpopped popcorn.
Nutritional Information:(based on 1-cupserving)
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; Cholesterol7.7 mg.
Recipe provided courtesy of The PopcornBoard.
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