Chex Mix Popcorn

This recipe came about because I wanted something fun and easy and guaranteed to taste good.  This totally did that.  So while this title might be a bit misleading, as there are no Chex present in this popcorn, the flavors are fantastic and you'll soon become as addicted as I have!
Around Thanksgiving, my mom sends an email to us kids asking which cookies we'd like during Christmas, so that she can plan ahead and freeze them as she goes.  The siblings and I also love helping her bake them!  But with all of those sweet requests, there is inevitably a request from my brother and I for her to make Chex Mix.  Not the mass-market bagged stuff, that has no place at our table, but the real stuff, the kind you bake for an hour with all of the garlic and onion flavors, and stir every 15 minutes.  We eat too many cookies, then "balance" the sweet with too much Chex Mix.  It's both the best and worst.
I was recently inspired to use this flavoring on other things.  Popcorn came to mind immediately!
It's light, airy, and addictive.  This is no kettle corn, it's savory to the max, and such a glorious snack.  Plain popcorn is full of fiber and low in calories, and I tried to maximize the flavor without ruining that too much.  I think you'll love this quick take on Chex Mix, but with popcorn!
We use olive oil so the popcorn doesn't dissolve like it does when melted butter comes into play.
Bake for 1 hour in a low oven, stirring every 15 minutes, just like regular Chex mix, and you're left with crunchy, savory, delicious popcorn.  It doesn't stay as fresh as the regular Chex mix, but I doubt this will last very long sitting on your counter.
Ingredients:flavoring:
3 tablespoons oil- olive or canola will both work just fine
1 tablespoon Worcestershire sauce
3/4 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
popcorn:
1/2 cup popping corn kernels
2 tablespoons oil

Line a baking sheet with aluminum foil and set aside.  Make your popcorn: feel free to use your own tried and true method here, either by air-popper, microwave, or stove-top.  I use the stove-top, and it's super easy!  Add the oil to a large pot, and add 3 kernels to the oil.  Heat the pot over medium heat, and when the kernels pop, the oil is heated!  Remove the 3 popped kernels (a fork or spoon will scoop them up), and add the rest of the kernels.  Cover loosely so that steam can escape but popcorn won't go flying.  When most of the kernels have popped, remove from the heat and dump onto the baking sheet.  Remove any unpopped kernels from the baking sheet.

Preheat the oven to 250 degrees.  Mix up the flavoring ingredients in a small bowl and evenly drizzle over the popcorn.  Mix the popcorn around a bit, then bake for 1 hour, removing every 15 minutes to stir around.  Remove and let cool, then serve!  Leftovers will keep for a few days in a sealed plastic bag or container, but this is best served the same day.
Enjoy!

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