3 qt Popped popcorn
2 c Mini pretzels
1/3 c Rasted pepitas or hulled
Pumpkin seeds (optional)
1/4 c Regular or light margarine
2 tb Grated Parmesan cheese
1 ts Mexican seasoning
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. Makes about 3 1/2 quarts.