Recipe courtesy of Food Network Kitchen

Spicy Pig Skin and Corn Nut Snack Mix

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Chicharrones (fried pork rinds) are a popular snack throughout Latin America, and in this recipe they get tossed with corn nuts, peanuts and tortilla chips for a spicy snack mix. Pair each bite with your favorite lager on game day!
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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: about 10 cups
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  1. 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.
  2. Let cool completely, and then store in an airtight container for up to 3 days.

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