Back to Tijuana Tidbits

Print Options

 
 
 Print
Tijuana Tidbits Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD: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

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.

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.