|1 ½ cups||Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stemmed and chopped into 1/2|
|3 cups||Crisp cereal squares (equal amounts of rice, wheat, and corn varieties)|
|1 cup||Small square cheese-flavored crackers|
|1 cup||Bite size pretzels|
|1 cup ||Spanish red-skinned peanuts or other roasted nuts|
|3 tablespoons||Vegetable oil|
|2 teaspoons||Worcestershire Sauce|
|1 teaspoon||Chili powder|
|½ teaspoon||Seasoned salt|
|½ teaspoon||Ground cumin|
|¼ teaspoon||Garlic or onion salt|
|⅛ teaspoon||Cayenne pepper (optional)|
Preheat oven to 250° F.
Place figs in small bowl.
In separate small bowl, stir together oil and remaining seasoning ingredients. Drizzle 2 teaspoons seasoning mixture over figs and toss to blend; set aside.
In large bowl, combine cereal, crackers, pretzels and nuts. Drizzle with remaining seasoning mixture. Toss to blend.
Spread on large baking sheet. Place in oven and roast for 1 hour, stirring every 20 minutes and adding figs during last 10 minutes.
Spread mixture on paper towels to cool. Store in airtight container.
Makes about 7 cups (14 servings).