3 cups popped corn (air or microwave popped without salt or fat)
1 cup crispy corn cereal squares
1 cup tiny salted pretzels
1 tablespoon butter, melted
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
Directions:
1. Combine first 3 ingredients in a large zip-top heavy-duty plastic bag; set aside. Combine butter and remaining ingredients in a small bowl; add mixture in bag. Seal the bag and shake to coat. 2. Spread mixture evenly into a 15- x 10- x 1-inch jellyroll pan. Bake at 275 degrees for 30 minutes, stirring twice. Cool completely; store in an airtight container.
