Santa Fe Crunch
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup Worcestershire sauce
- 2 tablespoons light brown sugar
- 2 tablespoons chili powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- One 12-ounce box oven-toasted square corn cereal
- 4 cups (8 ounces) mini-pretzels
- 2 cups (8 ounces) dry-roasted peanuts
- 2 cups (8 ounces) pecans
- 2 cups (6 ounces) pumpkinseeds
Instructions:
You probably will recognize this as an updated version of that party mix everyone loves.
- Position a rack in the center of the oven and preheat to 300°F. In a small saucepan over medium-low heat, stir together the butter, Worcestershire sauce, brown sugar, chili powder, salt, and cayenne until the butter is melted.
- In a large roasting pan (such as a turkey roaster), toss the cereal, pretzels, peanuts, pecans, and pumpkinseeds, drizzling with the butter mixture to coat.
- Bake, stirring, every 15 minutes, until heated through, about 1 hour. Cool completely.