 | | Directions | - Heat oil in large pan over medium heat, add unpopped corn, shake the pan occasionally to ensure that the corn doesn't burn. Meanwhile, over low heat, melt better or margarine. Add chile peppers to butter and cook for 5 minutes. Remove chiles.
- Divide popped corn into two large bowls and pour half of the butter over each bowl of heated popcorn. The two bowls will help to ensure the butter is mixed evenly. Season with garlic salt.
- Serve warm.
|
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | 16 cups popped corn (1 cup unpopped corn) |
| - | | 6 tablespoons oil |
| - | | 3 small dried red chile peppers |
| - | | 7 tablespoons butter or margarine |
| - | | 1/4 tablespoon garlic salt |
| |
| |
