Monday, January 2, 2017

Tijuana Tidbits

We made this over Christmas weekend to munch on while we had company.  It was quite tasty!
Tijuana Tidbits
Sue Madsen-North Cape Lutheran Cookbook

12 cups popped popcorn or 1 bag microwave pop corn, popped
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 cup packed brown sugar
1 T chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon

In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts.

In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.

Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container

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