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Mexican Crunch


  • 8 cups corn flakes
  • 4 cups popped corn
  • 3 cups broken tortilla chips
  • 1 cup roasted peanuts
  • 1/2 cup corn syrup
  • 1/2 cup butter or margarine
  • 1/4 cup firmly packed brown sugar
  • 1 (1.25 ounce) envelope taco seasoning mix


  1. Heat oven to 250 degrees F.
  2. In large roasting pan, combine corn flakes, popped corn, chips and peanuts.
  3. In 2-quart saucepan, stir syrup, butter, brown sugar and seasoning mix. Stir constantly over medium heat. Bring to full boil; pour over corn flake mixture. Toss to coat well.
  4. Bake for 60 minutes, stirring every 15 minutes.
  5. Cool, stirring frequently.
  6. Store in a tightly covered container.

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