Mexican Crunch recipe

8 cups corn flakes
4 cups popped corn
3 cups broken tortilla chips
1 cup roasted peanuts
1/2 cup corn syrup
1/2 cup butter or margarine
1/4 cup firmly packed brown sugar
1 (1.25 ounce) envelope taco seasoning mix

Heat oven to 250 degrees F.

In large roasting pan, combine corn flakes, popped corn, chips and peanuts. In 2-quart saucepan, stir syrup, butter, brown sugar and seasoning mix. Stir constantly over medium heat. Bring to full boil; pour over corn flake mixture. Toss to coat well. Bake for 60 minutes, stirring every 15 minutes. Cool, stirring frequently. Store in tightly covered container.