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Tijuana Tidbits Recipe

Tortilla chips, chili powder and cayenne pepper lend to the Mexican flavor of this snack mix, while corn syrup and brown sugar add a bit of sweetness. I like to package it in holiday tins to give as gifts.—Beverly Phillips, Duncanville, Texas

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Tijuana Tidbits Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 19 Servings

20 60 80

Ingredients

12 cups popped popcorn
4 cups bite-size tortilla chips
3 cups Crispix
1 can (11-1/2 ounces) mixed nuts
1/2 cup butter, cubed
1/2 cup light corn syrup
1/2 cup packed brown sugar
3 teaspoons chili powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon

Directions

In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts.
In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.
Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container. Yield: 4-3/4 quarts.

Nutritional Facts 1 cup equals 274 calories, 18 g fat (5 g saturated fat), 13 mg cholesterol, 319 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Tijuana Tidbits in Taste of Home Christmas Annual Annual 2009, p78