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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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The most fiendishly addictive snack mix I've ever had! You can pump up the red pepper if you like; I like it just like this, however. And, you can mix up the nuts a bit, but I like those salty Spanish peanuts and some almonds, perhaps even Smokehouse almonds. Make a big batch for your next party; you can't stop eating it! Ingredients:
2 cups tortilla chips, broken into 1 inch pieces (i like to use small tostitos and break them in half) |
1 1/2 cups crispix cereal or 1 1/2 cups corn chex |
4 -5 cups popped popcorn |
6 ounces nuts, of choice (i like spanish peanuts and almonds) |
4 tablespoons light corn syrup |
4 tablespoons butter |
4 tablespoons brown sugar |
3/4 tablespoon chili powder |
1/8 teaspoon ground cinnamon |
1/4 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 250 degrees F.
2. Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan.
3. (Lining the pan with foil first helps the clean-up later-).
4. Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling.
5. Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
6. Bake uncovered 1 hour, stirring every 20 minutes.
7. Remove from oven and turn onto a sheet of waxed paper to cool.
8. will keep in an airtight container for about 2 weeks.
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