Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  quarts        popped corn
   2      cups          corn chips -- slightly broken
   1      cup           Dry-Roasted Peanuts
     1/4  cup           butter
   2      tablespoons   Louisiana-Style Hot Sauce
   1      teaspoon      celery seed
     1/4  teaspoon      salt -- (optional)

Preparation:

In small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350'F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight containe