Recipe: Santa Fe Crunch
Makes about 18 cups
4 tablespoons (½ stick) unsalted butter
¼ cup Worcestershire sauce
2 tablespoons light brown sugar
1 to 2 tablespoons chili powder
1 teaspoon salt
¼ teaspoon cayenne pepper
One box (12 ounces) oven-toasted square corn cereal
4 cups mini pretzels
2 cups dry-roasted peanuts
2 cups pecans
2 cups pumpkin seeds
1. Position a rack in the center of the oven and preheat to 300 degrees. In a small saucepan over medium-low heat, stir together 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 cereal, pretzels, peanuts, pecans and pumpkin seeds, drizzling with the butter mixture to coat.
3. Bake, stirring every 15 minutes, until toasted and heated through, about 1 hour. Cool completely. (If making the crunch ahead, store in an airtight container.)
From “Christmas 101″ by Rick Rogers