Delicious and nutritious Tijuana Snack Mix is a gluten-free, egg-free combination of crunchy popcorn kernels, tortilla chips, peanuts and almonds.
Special diets: Vegetarian | gluten-free | eggs-free |
️Allergens: not vegan | soy | peanuts | lactose | nuts |
⏱ 81 mins – easy
🍽 6 servings – 792 kcal per serving
- half tsp salt
- 3 tbsp coconut oil
- 5 tbsp butter
- 4 cup popcorn kernels
- 2 cup tortilla chips
- 1.5 cup crispy rice cereals
- 3 oz peanuts
- 3 oz almonds
- 4 tbsp corn syrup
- 4 tbsp brown sugar
- three quarters tbsp chili powder
- an eighth tsp ground cinnamon
- a quarter tsp cayenne pepper
- 1 saucepan
- 1 oven
- 1 plate
- 1 baking parchment
- 1 roasting pan
- 1 lid
- 1 wax paper
- 1 wooden spoon
- 1 saucepan
Place a saucepan over medium heat and drizzle coconut oil, 1 tbsp of butter and sprinkle salt over it. Cook the mixture for 1 minute. Add popcorn kernels to the saucepan and cover it using a lid. Cook for 10 minutes then turn off the heat source to get popped popcorn.
Preheat the oven to 250°F.
Line a baking parchment paper on a roasting pan. Put tortilla chips, crispy rice cereals, popped popcorn, peanuts and almonds to get a cereal-popcorn mixture.
Put 4 tbsp of butter in a second saucepan and melt it on medium heat. Add corn syrup, brown sugar, chili powder, ground cinnamon, cayenne pepper to it. Stir with a wooden spoon for 2 minutes to form a boiling dressing.
Drizzle boiling dressing over popcorn mix and stir with a wooden spoon. Put roasting pan into the hot oven and cook for 20 minutes. Remove roasting pan from the oven, stir again and return back to the oven for another 20 minutes. Remove from heat and stir once more before returning it to the oven for a final 20 minutes.
Turn the heat off and take the roasting pan out of the hot oven.
Line a roasting pan with wax paper and move the nut mix to it, once the mixture is cooled down transfer to a plate..
It’s ready to be served !