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“I know there are many similar recipes on this site, but this one turned out so yummmmmily I couldn't resist posting. We'll be serving this along with other Southwestern-flavored appetizers at a cocktail gathering Easter Sunday afternoon.”
READY IN:
1hr 10mins
SERVES:
25
YIELD:
16 cups
UNITS:
US

Ingredients Nutrition

  • 3 cups Rice Chex
  • 3 cups wheat Chex cereal
  • 3 cups bite-sized shredded wheat
  • 3 cups miniature pretzel twists
  • 1 12 cups pecan halves
  • 1 12 cups salted peanuts
  • 1 cup butter
  • 1 (1 1/4 ounce) packetmccormick's hot taco seasoning
  • 2 tablespoons Worcestershire sauce

Directions

  1. Melt butter and mix with taco seasoning and Worcestershire. Combine dry ingredients, add butter mixture, and toss well. Bake at 275 for 1 hour, taking out to stir every 20 minutes.

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