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Tijuana Tidbits

 Tijuana Tidbits
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
19 ServingsPrep: 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.
Nutritional Facts: 1 cup equals 274 calories, 18 g fat (5 g saturated fat), 13 mg cholesterol, 319 mg sodium,

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Tijuana Tidbits (continued)

Nutritional Facts: 27 g carbohydrate, 2 g fiber, 4 g protein.