Zutaten für Tijuana Trash
- 10 oz (280g) Tortilla Chips
- 6 oz (170g) Crispix Cereal
- 4 cups (85g) Popped Popcorn
- 1 cup (100g) Mixed Nuts
- 1/2 cup (113g) Light Corn Syrup
- 1/2 cup (113g) Butter
- 1/2 cup (100g) Packed Brown Sugar
- 2 tablespoons Chili Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Cayenne Pepper
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Zubereitung von Tijuana Trash
- Preheat oven to 250°F (120°C).
- In a large roasting pan, combine 10 oz (280g) tortilla chips, 6 oz (170g) cereal (such as Chex or Rice Krispies), 4 cups (85g) popped popcorn, and 1 cup (100g) mixed nuts.
- In a small saucepan, combine 1/2 cup (113g) corn syrup, 1/2 cup (113g) butter, 1/2 cup (100g) packed brown sugar, 2 tablespoons chili powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon cayenne pepper (or more, to taste).
- Bring the syrup mixture to a boil over medium heat, stirring constantly until the sugar is dissolved and the mixture is smooth.
- Pour the hot syrup mixture evenly over the cereal-popcorn-nut mixture in the roasting pan.
- Stir gently but thoroughly to ensure all ingredients are well coated.
- Bake uncovered for 1 hour, stirring every 20 minutes to prevent burning and ensure even cooking.
- Remove from oven and spread the mixture onto a large sheet of waxed paper to cool completely. This prevents clumping and allows for easier storage.
- Once completely cool, store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
40g
Fat
23g
Carbs
9g
