CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Mexican |
Snacks |
10 |
Servings |
INGREDIENTS
2 |
c |
Corn chips |
2 |
c |
Pretzel twists; Small |
2 |
c |
Oyster crackers |
2 |
c |
Honey-roasted peanuts |
2 |
c |
Pumpkin seeds |
1/4 |
c |
Butter or margarine; Melted |
1/4 |
c |
Firmly packed brown sugar |
2 |
ts |
Chili powder |
2 |
ts |
Worcestershire sauce |
1 |
ts |
Hot pepper sauce |
INSTRUCTIONS
1. Heat oven to 300F. In large bowl, combine corn chips, pretzel twists,
oyster crackers, peanuts and pumpkin seeds.
2. In small bowl, combine all remaining ingredients; mix well. Pour butter
mixture over corn chip mixture; toss to coat. Place on 2 ungreased
15x10x1-inch baking pans.
3. Bake for 25-30 minutes or until peanuts are golden brown, stirring every
10 minutes. Cool completely. (Mixture crisps as it cools.)
10 cups
Recipe by: Pillsbury's Make It Easy Mexican
Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898
<Rodeo46898@aol.com> on Jan 20, 1998
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