Appetizers, Snacks, and Beverages Recipe 'Santa Fe Crunch'

You probably will recognize this as an updated version of that party mix everyone loves. It’s everything a snack should be—sweet, spicy, salty, crunchy, nutty, and altogether addictive. I mean, this stuff disappears!

Makes about 18 cups; 20 appetizer servings

Make Ahead: The crunch can be made up to 3 days ahead.

Ingredients:
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 tablespoons chili powder
1 teaspoon salt
1⁄4 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

Preparation:
1. 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.

2. 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.

3. Bake, stirring, every 15 minutes, until heated through, about 1 hour. Cool completely. (If making the crunch ahead, store in an airtight container.)

This recipe was published in 'Christmas 101 - p13'.