Santa Fe Crunch
Contributed by Susan
6 tablespoons unsalted butter
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 tablespoons chili powder, or more to taste
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
12-ounce box oven-toasted square corn cereal
4 cups mini-pretzels
2 cups dry-roasted peanuts
2 cups pecans
2 cups pumpkin seeds
Preheat the oven to 300 degrees.
In a small saucepan over medium-low heat, stir together the butter,
Worcestershire sauce, brown sugar, chili powder, salt and cayenne pepper
until the butter melts.
In a large roasting pan at least 3 or 4 inches deep, combine the cereal,
pretzels, peanuts, pecans and pumpkin seeds. Drizzle the butter mixture
over the cereal and toss gently to coat.
Bake in the center of the oven, stirring every 15 minutes, for about 1 hour
or until heated through. Remove from the oven and cool completely.
Makes about 20 cups; analysis per 1/2-cup serving.
Cook's note: The crunch can be prepared up to 3 days ahead; store in an
Adapted from "Christmas 101" by Rick Rodgers (Broadway Books, $15).
Tested by Susan Selasky for the Free Press Test Kitchen
183 calories (54% from fat), 11 grams fat (2 gram sat. fat), 18 grams
carbohydrate, 5 grams protein, 355 mg sodium, 5 mg cholesterol, 12 mg
calcium, 1 gram fiber.
September 98 Recipes