BBQ Snack Mix

Smoky, crunchy, a little sweet, and just enough spice—this BBQ Snack Mix is a bold twist on a classic! Packed with pretzels, cheese crackers, nuts, and smoky butter seasoning for parties or game day.

Prep Time15

Cook Time45

Total Time1

Course: Snack

Cuisine: American

Keyword: butter, chex cereal, paprika, peanuts, pecans

Servings: servings (1/2 cup)

Author: Amanda Biddle

Ingredients

For the Snack Mix

6 cups rice squares cereal (Chex - see note)
2 cups mini salted pretzels
2 cups cheese crackers (Cheez-It)
2 cups lightly-salted dry roasted peanuts
2 cups pecan halves or pieces
1 cup oyster crackers

For the Seasoning

½ cup unsalted butter , melted
¼ cup regular olive oil (see note)
2 tablespoons Worcestershire sauce
2 to 3 teaspoons smoked paprika (see note)
3 to 4 teaspoons hickory liquid smoke (see note)
3 tablespoons light brown sugar , lightly packed
1½ teaspoons table salt
1½ teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mild chili powder
¾ teaspoon freshly-ground black pepper
¼ teaspoon chipotle powder

Instructions

Preheat oven to 250°F. Line two half-sheet pans with parchment paper.
In a very large mixing bowl (or two bowls if you don’t have one big enough), add the cereal, pretzels, cheese crackers, oyster crackers, peanuts, and pecans. Toss gently to combine.
In a smaller bowl or liquid measuring cup, stir together melted butter and oil. Whisk in Worcestershire sauce, liquid smoke, brown sugar, and all spices and seasonings until smooth and evenly blended.
Gradually drizzle the seasoned butter over the snack mixture, tossing with a rubber spatula as you go to ensure everything is lightly and evenly coated. (If working in two bowls, whisk the seasoning between pours so the spices don’t settle.)
Spread the mixture evenly onto the prepared pans. Bake for 45 to 50 minutes, stirring every 15 minutes, until lightly golden and crisp. The mix will continue to crisp as it cools.
Let the mix cool completely in the pans before serving or storing. For storage, transfer it to airtight containers or zip-top bags. It'll keep well for up to 1 week at room temperature or for up to 1 month in the freezer.

Notes

Cereal: Use all Rice Chex or a mix of Rice and Corn Chex. I like the hint of sweetness Corn Chex adds.

Oil: Use "pure" regular olive oil (cooking olive oil), not extra virgin. You can also substitute another neutral-tasting oil of your choice.

Smoked Paprika: I’ve listed a range here because my taste testers didn't come to a consensus on which batch they preferred—2 or 3 teaspoons. (Both were devoured.) Go with the lower end for a slightly milder flavor or bump it up if you like a bolder barbecue note. The intensity can also vary depending on the freshness and potency of your paprika.

Liquid Smoke: I use and recommend Colgin Hickory Liquid Smoke (4 teaspoons) for this recipe, which has a smooth, lightly sweet, and tangy smoke flavor. If you’re using a more concentrated brand like Wright’s, I'd recommend starting with a smaller quantity.

Customize the heat:

Spicier BBQ: Kick it up with a pinch of cayenne, an extra shake of chipotle powder, or use a hot chili powder blend.
Less Spicy: Skip the chipotle and/or red pepper flakes.
Nut-Free: Omit the nuts and add more pretzels or cereal. We also love adding honey-roasted sesame sticks for crunch—stir them in after baking the snack mix.

Refreshing the Mix After Thawing: If needed, you can re-crisp the mix by warming it in the oven on a parchment-lined baking sheets at 250°F for 10 to 15 minutes. Cool before serving.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.