Baked Santa Fe Crunch Snack

• 6 tablespoons unsalted butter
• 14 cup Worcestershire sauce
• 2 tablespoons light brown sugar
• 2 tablespoons chili powder, to taste
• 1 teaspoon salt
• 14 teaspoon ground cayenne pepper
• 1 (12 ounce) boxoven-roasted square corn flakes cereal
• 4 cups small pretzels
• 2 cups dry roasted peanuts
• 2 cups pecans
• 2 cups pumpkin seeds

1. Preheat the oven to 300 degrees.
2. In a small saucepan over medium-low heat, stir together the butter, Worcestershire sauce, brown sugar, chile powder, salt and cayenne pepper until the butter melts.
3. In a large roasting pan at least 3 or 4 inches deep, combine the cereal, pretzels, peanuts, pecans and pumpkin seeds.
4. Drizzle the butter mixture over the cereal, and toss gently to coat.
5. Bake in the center of the oven, stirring every 15 minutes, for about 1 hour, or until heated through.
6. Remove from the oven and cool completely.
7. Store in an airtight container for up to three days, or freeze.

unsalted butter, worcestershire sauce, light brown sugar, chili powder, salt, ground cayenne pepper, cereal, pretzels, peanuts, pecans, pumpkin seeds

Taken from www.food.com/recipe/baked-santa-fe-crunch-snack-110297 (may not work)