ROSCA DE CHAMOY

Delight Your Taste Buds with This Irresistible Rosca de Chamoy Recipe

Ingredients:

1/2 cup of Karo Corn Syrup
1/2 cup of liquid Chamoy
1/2 cup chili powder (Tajín type)
1 cup Japanese style peanuts
1 cup of Corn Snacks

Preparation:

In a hot pan heat the Karo corn syrup, once boiling add the liquid Chamoy and mix perfectly.
Once well integrated add the chili powder and mix well again. Remove from heat.
In a bowl mix the peanuts and corn snacks.
Once the Chamoy and chili powder mixture is lukewarm, mix with the snacks.
Pour the mixture into a Bundt baking mold and let it cool for at least 4 hours.
Enjoy!

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