4 quarts air-popped corn
refrigerated butter-flavored cooking spray
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco (optional)

Preheat oven to 300°F. Spread popped corn in a large baking pan. Lightly coat with cooking spray. Toss and coat again. Combine cumin, garlic powder, and onion powder. Sprinkle over popcorn. Toss to coat evenly. Drizzle with Worcestershire sauce and Tabasco (if using). Toss again. Bake for 10 minutes, tossing once. Wrap tightly in a pouch made from a double sheet of heavy-duty aluminum foil if not eating immediately.

Yield: 12 servings
Calories: 45
Fat: 1g
Fiber: 2g