South of the Border

• 4 cups bite size baked corn tortilla chips
• 3 cups multibran cereal (squares)
• 2 cups fish shaped crackers
• 2 cups fat free miniature pretzel twists
• 1 12 cups unsalted dry roasted peanuts
• 14 cup butter or 14 cup margarine, melted
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon cayenne pepper (or to taste)

1. Position oven racks in second and third levels in oven.
2. Heat oven to 250.
3. In a large bowl, toss together tortilla chips, cereal, fish-shaped crackers, pretzels and unsalted peanuts until well mixed.
4. In a small bowl, stir together melted butter, worcestershire sauce, chili power, cumin, garlic powder, seasoned salt and cayenne pepper until well mixed.
5. Pour butter mixture over tortilla chip mixture, tossing until the mix is evenly and lightly moistened with the butter mixture.
6. Turn the snack mix into two ungreased 15x10x1-inch jelly-roll pans.
7. Bake at 250 about 30 minutes or until the coating on the snack mix begins to darken slightly; stir the snack mix every 10 minutes.
8. Turn and reverse the jelly-roll pans halfway through the baking time.
9. Let the snack mix cool completely in the pans on wire racks.

bite size baked, multibran cereal, fish shaped crackers, peanuts, butter, worcestershire sauce, chili powder, ground cumin, garlic, salt, cayenne pepper

Taken from www.food.com/recipe/south-of-the-border-397083 (may not work)