New Orleans Cajun Corn

Course : Vegetables
Serves: 3 quarts
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3 Quart popped corn
1/4 Cup butter -- melted
1 Teaspoon chili powder
1/2 Teaspoon EACH: onion powder and garlic powder
1/4 Teaspoon EACH: cayenne pepper and salt
1/8 Teaspoon seasoned or lemon pepper

Preparation / Directions:

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 l5xlO-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 containe


Nutritional Information:

430 Calories (kcal); 47g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 124mg Cholesterol; 544mg Sodium

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