1/3 cup peanut oil
2 tablespoons lime juice or tequila
1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons dry instant Margarita mix
1 1/2 cups Spanish peanuts
1 1/2 cups cocktail peanuts
3 cups crisp corn cereal squares
3 cups crisp rice cereal squares
2 cups tiny cheese-flavored fish crackers
1 cup sweetened dried cranberries
Salt to taste

Preheat oven to 250 degrees F.

Heat peanut oil in a large skillet. Stir in tequila of lime juice, cayenne pepper and margarita mix. Add peanuts, stirring until well coated.

In a large roasting pan, combine remaining ingredients, except for dried cranberries. Stir in peanut mixture, mixing well. Bake one hour, stirring every 15 minutes.

Remove from oven. Stir in dried cranberries. Add salt to taste. Spread on paper towels to cool. Store in an airtight container.

Makes 12 cups (24 half-cup servings).