Ingredients
Makes about 3 ½ quarts
3 qt popped popcorn
2 cups mini pretzels
⅓ cup roasted pepitas or hulled pumpkin seeds (optional)
¼ cup regular or light margarine
2 tablespoons grated parmesan cheese
1 teaspoon Mexican seasoning
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Method
Place popped popcorn, pretzels and pepitas in large bowl. Melt margarine in small pan. Add Parmesan and Mexican seasoning. Drizzle over pop corn and toss lightly.