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Tijuana Trash

At a Glance

Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 9 cups

Dietary

Vegetarian

Allergens

Peanuts
Tree nuts
Milk

The most fiendishly addictive snack mix I've ever had! You can pump up the red pepper if you like; I like it just like this, however. And, you can "mix up" the nuts a bit, but I like those salty Spanish peanuts and some almonds, perhaps even Smokehouse almonds. Make a big batch for your next party; you can't stop eating it!

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Equipment

Oven, large roasting pan, small saucepan, waxed paper, airtight container

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.

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