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Santa Fe Crunch




Source of Recipe


Rick Rodgers' Christmas 101


List of Ingredients




4 tablespoons (1/2 stick) unsalted butter
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon ground red (cayenne) pepper
One 12-ounce box oven-toasted square corn cereal
4 cups (8 ounces) mini-pretzels
2 cups (8 ounces) dry-roasted peanuts
2 cups (8 ounces) pecans
2 cups (6 ounces) pumpkin seeds

Recipe



Position a rack in the center of the oven and preheat to 300° F. In a small saucepan, over medium-low heat, stir the butter, Worcestershire sauce, brown sugar, chili powder, salt, and red pepper until the butter is melted.

In a large roasting pan (such as a turkey roaster), toss the cereal, pretzels, peanuts, pecans, and pumpkin seeds, drizzling with the butter mixture to coat.

Bake stirring every 15 minutes, until heated through, about 1 hour. Cool completely. The crunch can be prepared up to 3 days ahead and stored in an airtight container.

Laurel Note: I couldn't find raw pumpkin seeds at my local grocery and didn't have the time to go to a co-op so I decreased the amount of salt in the recipe and used roasted, salted pepitas.

(makes about 18 cups, 20 appetizer servings)