TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 16 servings


  • 3 quarts popped popcorn
  • 2-1/3 cups salted peanuts
  • 2 cups pretzel sticks
  • 2 cups miniature cheese crackers
  • 1/3 cup butter, melted
  • 3/4 teaspoon salt
  • 3/4 teaspoon each curry powder, garlic powder and onion powder
  • 3/4 teaspoon steak sauce

Nutritional Facts

1 cup: 258 calories, 19g fat (5g saturated fat), 11mg cholesterol, 477mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 8g protein


  1. In a large bowl, combine popcorn, peanuts, pretzels and crackers. Combine remaining ingredients. Pour over popcorn mixture; toss to coat. Place in two ungreased 15-in. x 10-in. x 1-in. baking pans.
  2. Bake, uncovered, at 250° for 1 hour; stir every 15 minutes. Store in an airtight container. Yield: about 4 quarts.
Editor's Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.
Originally published as Popcorn Snack Mix in Taste of Home February/March 1998, p53

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Reviewed Jan. 28, 2015 Edited Jun. 23, 2016


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