Tijuana Tidbits Recipe
Tijuana Tidbits Recipe photo by Taste of Home

Tijuana Tidbits Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:19 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 19 servings

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

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.

Directions

  1. In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts.
  2. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.
  3. 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.
Originally published as Tijuana Tidbits in Taste of Home Christmas Annual Annual 2009, p78

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.

Reviews for Tijuana Tidbits

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MY REVIEW
Reviewed Dec. 8, 2011

"Great change from traditional snack mix. Biggest problem I had was my roasting pan wasn't large enough to stir it."

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