Scary Barbecue Snack Mix
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon worcestershire sauce
- 1/2 cup barbecue sauce
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 tablespoons sugar
- 1 stick (1/2 cup) unsalted butter
- 6 cups popcorn (1 1/2 ounces; see cooks' notes)
- 2 cups coarsely broken blue corn tortilla chips (2 3/4 ounces)
- 2 cups cheddar fish-shaped crackers or other cheese crackers (3 3/4 ounces)
- 2 cups corn nuts (6 1/2 ounces) or smokehouse almonds
- 2 teaspoons smoked paprika (sometimes labeled pimentã³n dulce)
- 1/2 teaspoon tabasco (optional)
- large (18- by 13-inch) rimmed baking sheet
- Carbohydrate 37 g(12%)
- Cholesterol 31 mg(10%)
- Fat 37 g(56%)
- Fiber 6 g(26%)
- Protein 11 g(22%)
- Saturated Fat 10 g(50%)
- Sodium 372 mg(16%)
- Calories 502
Preparation Heat oven to 300°F with rack in middle. Grease rimmed baking sheet with oil. Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl. Melt butter in a small saucepan over medium heat. Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using. Drizzle barbecue sauce mixture over snack mix and stir until combined well. Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. Cool in pan on a wire rack (it will crisp as it cools), then break into pieces. Cooks' notes:•Snack mix keeps in an airtight container for up to 1 week. •If you want to pop your own popcorn, we recommend using a hot-air popper. To end up with at least 6 cups, use 1/4 cup kernels.
Preparation Heat oven to 300°F with rack in middle. Grease rimmed baking sheet with oil. Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl. Melt butter in a small saucepan over medium heat. Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using. Drizzle barbecue sauce mixture over snack mix and stir until combined well. Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. Cool in pan on a wire rack (it will crisp as it cools), then break into pieces. Cooks' notes:•Snack mix keeps in an airtight container for up to 1 week. •If you want to pop your own popcorn, we recommend using a hot-air popper. To end up with at least 6 cups, use 1/4 cup kernels.
