| 1 1/2 c. roasted salted peanuts |
| 1 1/2 c. wheat Chex |
| 1 c. salted sunflower kernels |
| 1 c. corn nuts |
| 1/4 c. butter, melted |
| 2 t. chili powder |
| 1/4 t. ground cumin |
| 1/4 t. red pepper |
| 1/8 t. garlic powder |
Combine first 4 ingredients in 15x10 jellyroll pan; stir well. Drizzle butter over mixture; stir well. Sprinkle with seasonings; stir well. Bake at 350° for 12 minutes, stirring after 6 minutes.
Makes 5 cups.