Ingredients
-
2 cups tortilla chips, broken into 1 inch pieces (I like to use small Tostitos and break them in half)
-
1 1/2 cups Crispix cereal or 1 1/2 cups Corn Chex
-
4 -5 cups popped popcorn
-
6 ounces nuts, of choice (I like Spanish peanuts and almonds)
-
4 tablespoons light corn syrup
-
4 tablespoons butter
-
4 tablespoons brown sugar
-
3/4 tablespoon chili powder
-
1/8 teaspoon ground cinnamon
-
1/4 teaspoon cayenne pepper
Instructions
- Preheat oven to 250 degrees F.
- Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan.
- (Lining the pan with foil first helps the clean-up later--).
- Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling.
- Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
- Bake uncovered 1 hour, stirring every 20 minutes.
- Remove from oven and turn onto a sheet of waxed paper to cool.
- will keep in an airtight container for about 2 weeks.