Tijuana Tidbits
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 4-3/4 quarts.
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
Ingredients
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12 cups popped popcorn
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4 cups bite-size tortilla chips
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3 cups Crispix
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1 can (11-1/2 ounces) mixed nuts
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1/2 cup butter, cubed
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1/2 cup light corn syrup
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1/2 cup packed brown sugar
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3 teaspoons chili powder
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1/4 teaspoon salt
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1/8 to 1/4 teaspoon cayenne pepper
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1/8 teaspoon ground cinnamon
Directions
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1.
In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts.
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2.
In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.
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3.
Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.
Nutrition Facts
1 cup: 274 calories, 18g fat (5g saturated fat), 13mg cholesterol, 319mg sodium, 27g carbohydrate (9g sugars, 2g fiber), 4g protein.
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