Spicy and zesty-this addicting snack mix is perfect for a game day crowd. A handful (or several) goes well with your favorite Mexican lager beer.

Recipe courtesy of Food Network Kitchen

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Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: about 10 cups

Level:: Easy

Ingredients

7 cups pork rinds, broken into bite-size pieces (about 3 ounces)
6 cups lime-flavored tortilla chips, broken into bite-size pieces (about 6 ounces)
1 1/2 cups corn nuts
1 1/2 cups honey roasted peanuts
2 limes, zest from 2 and juice from 1
2 limes, zest from 2 and juice from 1
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Kosher salt

Directions

Preheat the oven to 350 degrees F. Toss the pork rinds, tortilla chips, corn nuts and peanuts together in a large bowl.Whisk the lime zest and juice, Worcestershire, chili powder, cayenne and 1/2 teaspoon salt in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, about 10 minutes, tossing about halfway through.

Let cool completely, and then store in an airtight container for up to 3 days.

My Private Notes

Name: Spicy Pig Skin and Corn Nut Snack Mix
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: about 10 cups
Ingredients: 7 cups pork rinds, broken into bite-size pieces (about 3 ounces); 6 cups lime-flavored tortilla chips, broken into bite-size pieces (about 6 ounces); 1 1/2 cups corn nuts; 1 1/2 cups honey roasted peanuts; 2 limes, zest from 2 and juice from 1; 2 limes, zest from 2 and juice from 1; 2 teaspoons Worcestershire sauce; 1 teaspoon chili powder; 1/2 teaspoon cayenne pepper; Kosher salt

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Spicy Pig Skin and Corn Nut Snack Mix

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

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