LIVE
Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
  • 8 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
15 mins
bake:
30 mins
total:
45 mins
Servings:
18
Yield:
13 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F. In a large roasting pan combine popcorn, corn chips, pretzel twists, and cashews. In a small bowl stir together butter, Worcestershire sauce, chili powder, cumin, garlic salt, and cayenne pepper. Pour butter mixture over popcorn mixture, tossing to coat.

    Advertisement
  • Bake about 30 minutes or until the coating on snack mix begins to darken slightly, stirring occasionally. Spread snack mix on a large piece of foil and let cool. Stir in dried apricots.

Make-Ahead Directions:

Place snack mix in an airtight container; cover. Store at room temperature for up to 2 days. (For longer storage, use rice cakes instead of popcorn.)

Nutrition Facts

160 calories; fat 10g; cholesterol 7mg; saturated fat 3g; carbohydrates 16g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 3g; vitamin a 326.4IU; vitamin c 0.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 9.4mcg; sodium 309mg; potassium 131mg; calcium 16mg; iron 1.4mg.
Advertisement