Big Game Bites
Ingredients
- 12 cups plain popped popcorn see notes
- 4 cups tortilla chips bite-sized
- 3 cups Crispix cereal
- 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
Instructions
- 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.
Recipe Notes
To make popcorn place just shy of ⅓ cup of kernels in a paper lunch bag with its edge folded over. Microwave 2-3 minutes on high. Stop when popping slows or when the bag is at capacity. Repeat to make about 12 cups of popcorn. You can use whatever nuts you like. I used a blend of peanuts, almonds, and pistachios. I think this would be just fine with a single nut as well. Next time I plan to try peanuts only. If you have a roasting pan big enough, use it. Where I do not have a roasting pan, I like mixing the popcorn and tortilla chips in a very large mixing bowl and the cereal and nuts in a smaller bowl. I poured the butter mixture proportionally over the two bowls and then combined the snack mix in two 9 x 13 pans to bake. Adapted, just barely, from "Tijuana Tidbits".