Baked Santa Fe Crunch Snack

Great tasting, savory crunchy snack food!!! From "Christmas 101" by Rick Rodgers. Great for gift giving! Tips: This recipe makes a lot, so be sure to use a big enough pan (I use one of those disposable turkey size aluminum pans). It also freezes well in an airtight container, or use freezer ziplock bags.

• Ready In: 1 hr 15 mins
• Yields: 20 cups

Ingredients

• 6  tablespoons unsalted butter
• 1⁄4 cup Worcestershire sauce
• 2  tablespoons light brown sugar
• 2  tablespoons chili powder, to taste
• 1  teaspoon salt
• 1⁄4 teaspoon ground cayenne pepper
• 1 (12 ounce) box  oven-roasted square  corn flakes cereal
• 4  cups  small pretzels
• 2  cups  dry roasted peanuts
• 2  cups pecans
• 2  cups  pumpkin seeds

Directions

1. Preheat the oven to 300 degrees.
2. In a small saucepan over medium-low heat, stir together the butter, Worcestershire sauce, brown sugar, chile powder, salt and cayenne pepper until the butter melts.
3. In a large roasting pan at least 3 or 4 inches deep, combine the cereal, pretzels, peanuts, pecans and pumpkin seeds.
4. Drizzle the butter mixture over the cereal, and toss gently to coat.
5. Bake in the center of the oven, stirring every 15 minutes, for about 1 hour, or until heated through.
6. Remove from the oven and cool completely.
7. Store in an airtight container for up to three days, or freeze.