Tijuana Tidbits Recipe
Tijuana Tidbits Recipe photo by Taste of Home
Publisher Photo

Tijuana Tidbits Recipe

Read Reviews
5 1 1
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
MAKES:
19 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
19 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

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

Nutritional Facts

1 cup: 274 calories, 18g fat (5g saturated fat), 13mg cholesterol, 319mg sodium, 27g carbohydrate (9g sugars, 2g fiber), 4g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forTijuana Tidbits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cgottschall User ID: 1410706 211054
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."

Loading Image