3	tablespoons (45 ml) reduced-fat margarine, melted

1/2	teaspoon (2.5 ml) chili powder

1/2	teaspoon (2.5 ml) ground cumin

1/2	teaspoon (2.5 ml) garlic powder

1	teaspoon (5 ml) hot pepper sauce

2	quarts (2 l) hot popped corn (popped with a hot-air popper)

1	cup (45 g) fat-free tiny pretzel sticks

1	cup (145 g) golden raisins

1/2	cup (73 g) dry roasted peanuts

1/2	cup (60 g) dry roasted sunflower seeds

1. In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly.
2. Place remaining ingredients in a large paper bag. Pour on margarine-spice mixture. Close bag tightly and shake vigorously to coat evening.
3. Pour popcorn mixture into a large bowl.