• 8 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


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.

Instructions Checklist
  • 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; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 7 mg cholesterol; 309 mg sodium. 131 mg potassium; 16 g carbohydrates; 2 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 326 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 1 mg iron;


8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0