Tijuana Tidbits

1/2 c popped popcorn
4 cups bitesize tortilla chips
3 cups Crispix
1 can 11 1/2 oz mixed nuts
1/2 c butter, cubed
1/2 c light corn syrup
1/2 c packed brown sugar
3 t chili powder
1/4 t salt
1/8 to 1/4 t cayenne pepper
1/8 t ground cinnamon
In a large greased roasting pan, combine popcorn, torilla cips, cereal and nuts
In a small saucepan, combine the remaining ingredients.  Bring to a boil, stirring constantly.  Pour over popcorn mixture and toss to coat.
Bake, uncovered at 250 degrees for 1 hour; stirring every 20 minutes.  Cool on waxed paper.  Store in an airtight container

Jello popcorn balls

1 c light corn syrup
1 pkg jello
12 cups popcorn
Bring sugar and syrup to boil
Pour over popcorn
Shape into balls when cool enough to handle

Caramel Corn

3 cups brown sugar
1 cup white karo
Bring to boil
Add 1 cup butter or margerine
1 can eagle brand milk
Cook to soft boil stage
Put with 4 quarts unbuttered popcorn