•  10 cups air-popped popcorn
  •  Nonstick cooking spray
  •  tablespoon taco seasoning mix
  •  cup peanuts
  •  cup golden raisins
  •  1/2 cup toasted pumpkin seeds


  1.  Remove uncooked kernels from popped corn. Place popped corn in a very large bowl; lightly coat popcorn with nonstick cooking spray. Sprinkle popcorn with taco seasoning mix; stir lightly to coat. Stir in peanuts, raisins, and pumpkin seeds.
  2.  Stir again before serving. Makes 16 (3/4-cup) servings.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 128 cal., 7 g total fat (1 g sat. fat), 93 mg sodium, 15 g carb. (2 g fiber, 1 g sugars), 4 g pro.

Diabetic Exchanges

Other Carb (d.e): 0.5; Fat (d.e): 1; Starch (d.e): 0.5;