Recipe: Sante Fe Crunch

Makes about 18 cups; 20 appetizers servings

- 4 tablespoons unsalted butter

- 3 tablespoons Worcestershire sauce

- 2 tablespoons light brown sugar

- 1-½ tablespoons chili powder

- 1 teaspoon salt

- ¼ teaspoon cayenne pepper

- 1 box (12 ounces) oven-toasted square corn cereal

- 4 cups (8 ounces) mini-pretzels

- 2 cups (8 ounces) dry-roasted peanuts

- 1 cup (6 ounces) shelled green pumpkin seeds

1. Position a rack in the center of the oven and preheat to 300 degrees. In a small saucepan set over medium-low heat, combine butter, Worcestershire sauce, brown sugar, chili powder, salt and cayenne. Stir until melted.

2. In a large roasting pan toss the cereal, pretzels, peanuts, pecans and pumpkin seeds, drizzling with the butter mixture to coat.

3. Bake about 1 hour, stirring every 15 minutes, or until the mixture has toasted and the flavors have blended. Cool completely. The crunch can be prepared up to 3 days ahead, stored in an airtight container.

From "Christmas 101" by Rick Rodgers