Spicy Snack Mix Blend (Printable)
Crunchy nuts and cereals tossed in bold spicy seasoning for flavorful snacking.
# What You Need:
→ Dry Mix
01 - 2 cups mini pretzels
02 - 1 cup roasted peanuts
03 - 1 cup roasted cashews
04 - 2 cups rice cereal squares (e.g., Chex)
05 - 1 cup corn cereal squares
06 - 1 cup cheese crackers
→ Seasoning
07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons Worcestershire sauce
09 - 1 tablespoon hot sauce (adjust to taste)
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon garlic powder
12 - 1 teaspoon onion powder
13 - ½ teaspoon cayenne pepper
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
# Directions:
01 - Preheat the oven to 275°F.
02 - In a large bowl, mix pretzels, peanuts, cashews, rice cereal, corn cereal, and cheese crackers.
03 - Whisk melted butter, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl until blended.
04 - Pour the seasoning mixture over the dry ingredients and toss gently to ensure even coating.
05 - Spread the mixture evenly on a parchment-lined baking sheet in a single layer.
06 - Bake for 45 minutes, stirring every 15 minutes to toast evenly.
07 - Remove from oven and allow to cool completely before serving or storing in an airtight container.
# Expert Tips:
01 -
- You can make a huge batch in under an hour and it stays crispy for days, which is basically magic.
- It's endlessly customizable—swap nuts, add more heat, throw in different crackers without changing the method.
- Everyone thinks you spent way more effort than you actually did, and no one needs to know the truth.
02 -
- Don't skip the stirring—I learned this the hard way with burnt corners and pale centers, and now I set a timer like my life depends on it.
- The seasoning mixture needs to be well-whisked so the spices don't clump; streaky coating means streaky flavor.
- Parchment paper is your friend here because cleanup is already minimal, and why make it harder on yourself.
03 -
- Toast the oven thermometer is accurate because even 25 degrees hotter will change how fast things brown—I learned this by watching the edges.
- Melting the butter fresh instead of using softened butter means the coating is more even and nothing gets clumpy.