Mexican Crunch 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 Preheat 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.