Tijuana Snack Mix

This is a great party snack with a mix of warm spice, salt and sweetness.

 Favorite Vegetarian prep15 mins total time1 hr 15 mins addedSeptember 2014

• 2 cups tortilla chips, broken into 1-inch pieces
• (optional) 1½ cups Corn Chex cereal
• 4 – 5 cups popped popcorn
• 1½ cups broken pretzel sticks
• 6 ounces nuts of choice (such as Spanish peanuts or almonds)
• 4 – 6 tablespoons butter
• 4 – 6 tablespoons brown sugar
• ¾ tablespoons chili powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• (optional) Worcestershire sauce
• (optional) soy sauce

1. Preheat oven to 250°F.
2. Combine tortilla chips, cereal, pretzels, popcorn and nuts in a large roasting pan. (Lining the pan with foil first helps the clean-up later.)
3. Combine butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling.
4. Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
5. Bake uncovered 1 hour, stirring every 20 minutes.
6. Cool.
7. Will keep in an airtight container for about 2 weeks.

Tips

• You can easily use slightly more tortilla chips instead of the Corn Chex cereal. This result is very similar.