Living in Boston, we have been pretty spoiled by having our sports teams in playoffs. This year the Patriots will not be in the Super Bowl, but I am sure that we will watch the big game, cheer a team, and eat snacks. We rarely go to Super Bowl parties, but it is always fun to have a couple of special game-day treats. Plus, I like to make a big batch of something and bring snacks to my brother and my Dad for while they watch the game.
My family discovered this recipe as “Tijuana Tidbits” in Taste of Home Christmas: 465 Recipes For a Merry Holiday. My mother-in-law gave us the book for Christmas. Once we read the recipe, we went out immediately to purchase the ingredients. Everyone enjoyed the mix quite a bit, but we made a few minor adjustments to get the spices to our taste and I’m calling them Big Game Bites. This version is the perfect combination of sweet and salty, with just the right amount of heat. These Big Game Bites might just make the menu for the Super Bowl this year.
- 12 cups plain popped popcorn (see notes)
- 4 cups bite-sized tortilla chips
- 3 cups Crispix cereal
- 1 can (11.5 ounces) mixed nuts (see notes)
- ½ cup butter
- ½ cup light corn syrup
- ¼ cup light brown sugar, packed
- ¼ cup dark brown sugar, packed
- 1 Tbsp chili powder
- ½ tsp cinnamon
- ⅛ tsp cayenne pepper
- Preheat oven to 250 degrees.
- In a lightly greased roasting pan, combine dry ingredients.
- In a small saucepan, melt butter. Add corn syrup, sugars, chili powder, cinnamon, and cayenne. Bring just to a boil, stirring constantly.
- Pour butter mixture over dry ingredients. Toss to coat.
- Bake for one hour in large roasting pan (or two 9 x 13 baking pans, see notes). Stir gently with a spatula every 20 minutes.
- Cool on baking sheets lined with waxed paper.
- Store in an airtight container.