Relates Linda Boehme of Fairmont, Minnesota. "We like to munch this while watching TV. The nacho flavoring is a zesty alternative to butter and salt."
- 5 quarts popped popcorn
- 1/2 cup butter, melted
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 4 to 6 drops hot pepper sauce
- Place popcorn in a large bowl. Combine remaining ingredients; drizzle over popcorn and toss until well coated. Yield: 5 quarts.
Originally published as Nacho Popcorn in Taste of Home April/May 1998, p64
Reviews for Nacho Popcorn
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Mar. 20, 2012
"We had mixed reviews for this recipe at my house! I liked it but my husband did not. I followed the recipe except for using half the amount of parsley. Overall, easy and fast to make. Lots of flavor and zip."