Name: Spicy Chip Bowl
Prep time: 70 min
Cook time: 10 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 bags Ruffles® Ultra Flamin Hot, 55 g bag each; 3 bags Kacang® peanuts, 75 g bag each; 2 cups corn syrup, for the bowl; 1/2 cups sugar, for the bowl; 1/4 cups chamoy, for the bowl; 3 tablespoons hot sauce, for the bowl; 1/4 cups chile powder, for the bowl; cooking spray, for greasing; 2 bags Ruffles® Ultra Flamin Hot, 55 g bag each; 2 bags Kacang® peanuts, 75 g bag each; lime, quartered, for accompaniments; hot sauce, for accompaniments

Preparation

10 mins

Low

Crush the Ruffles® Ultra Flamin Hot and Kacang® Peanuts using your hands or a rolling pin until they are very small pieces. Set aside. Heat the corn syrup, sugar, chamoy, hot sauce, and chili powder in a pot over medium heat for about 8 minutes, until it turns into caramel and reaches 130 °C. Remove from heat.