Recipe: Santa Fe Trail Mix (using popcorn, peanuts and corn chips)
Appetizers and SnacksSANTA FE TRAIL MIX
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon hot red pepper flakes
1/4 teaspoon salt
1 teaspoon grated lime zest (colored portion of peel)
8 cups popped corn
1 cup dry-roasted peanuts
2 cups small corn chips
In a small saucepan, melt butter over low heat. Stir in garlic powder, cumin, pepper flakes and salt. Cook, stirring, 1 minute. Add lime zest.
Pour butter mixture over popcorn. Stir gently to coat evenly. Add peanuts and corn chips; mix gently.
Store in an airtight container up to 3 days.
Makes 12 cups
Adapted from source: Popcorn! by Frances Towner Giedt
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon hot red pepper flakes
1/4 teaspoon salt
1 teaspoon grated lime zest (colored portion of peel)
8 cups popped corn
1 cup dry-roasted peanuts
2 cups small corn chips
In a small saucepan, melt butter over low heat. Stir in garlic powder, cumin, pepper flakes and salt. Cook, stirring, 1 minute. Add lime zest.
Pour butter mixture over popcorn. Stir gently to coat evenly. Add peanuts and corn chips; mix gently.
Store in an airtight container up to 3 days.
Makes 12 cups
Adapted from source: Popcorn! by Frances Towner Giedt
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