1 1/2 cups stemmed, chopped (1/2 inch) Blue Ribbon Orchard Choice or Sun-Maid Dried California Figs
3 cups crisp cereal squares (mix 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
1/2 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic or onion salt
1/8 teaspoon cayenne pepper (optional)
Preheat oven to 250 degrees 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.