SNAPPY SNACK MIX

3 cups pretzel sticks
3 cups mini buttery crackers
2 cups cocktail peanuts
1/2 cup butter or margarine
2 tablespoons red pepper sauce
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3 quarts popped popcorn*

Preheat oven to 350 degrees F. Line a large roasting pan with Reynolds Wrap Heavy Duty Aluminum Foil.

Combine pretzels, crackers and peanuts in foil-lined pan; set aside.

Combine butter, red pepper sauce, Worcestershire sauce and seasoned salt in 2–cup glass measuring cup. Cover with wax paper. Stirring after 30 seconds, microwave on HIGH 1 to 1 1/2 minutes or until butter is melted.

Drizzle butter mixture over pretzel mixture in foil-lined pan, stir to coat. Add popcorn; stir to coat.

Bake 10 to 15 minutes or until heated through and mixture appears dry.

*Two tablespoons unpopped popcorn yields about one quart popped corn. One (3.5 oz.) package microwave popcorn yields approximately 3 quarts popped corn.

Makes 5 quarts
Source: Reynolds Kitchens