Best Spicy Snack Mix Recipes

SPICY SNACK MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.
• Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.
• Coat pretzels with the remaining butter mixture and add to the baking sheets.
• Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.

SALTY-SAVORY-SPICY SNACK MIX

Steps:

• Preheat oven to 250°F with racks in upper and lower thirds.
• Melt butter in a small saucepan over medium-low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.
• Combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas in a very large bowl. Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18- by 13-inch) rimmed sheet pans.
• Bake, stirring every 15 minutes, a total of 1 hour.
• Cool completely in pans on racks.

CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)

Steps:

• Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
• Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
• Mix in the lime juice, keeping your face averted because the oil will splatter.
• Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.

SPICY-SWEET MAPLE SNACK MIX

Steps:

• Preheat oven to 275 degrees. Combine maple syrup, butter, vinegar, thyme, cayenne, and 1 teaspoon salt in a saucepan. Bring to a boil, stirring, until butter has melted and mixture is combined. Remove from heat. Stir together remaining ingredients in a large bowl. Drizzle maple mixture over cereal mixture, stirring to evenly coat. Spread on a rimmed baking sheet.
• Bake, stirring a few times, until crisp and golden, about 1 hour. Let cool completely before serving. Mix can be stored in an airtight container at room temperature up to 1 week.

SPICY SNACK MIX

Steps:

• In a small saucepan, melt butter. Add the seasoned salt, Worcestershire sauce, garlic powder and pepper sauce; set aside. , In a large bowl, combine cereal and nuts. Drizzle with butter mixture; toss to coat. , Spread into two 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.

SPICY RANCH SNACK MIX

Steps:

• Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.
• In a small bowl, stir together the buttermilk powder, dried parsley, dried chives, dried dill, dry mustard, cayenne, garlic powder and onion powder. (This is a homemade dry ranch seasoning mix which you could also treat like the packet and stir into sour cream or Greek yogurt for a quick dip!)
• In a large bowl, combine the pretzel snaps, Cheddar bunnies, oyster crackers, sriracha peas and white Cheddar balls.
• Melt the butter in a small skillet (or the microwave) and stir in the sriracha.
• Drizzle the butter mixture over the snack mix and toss with the seasoning mix and Parmesan. Spread on the prepared baking sheet and bake, tossing once or twice, until everything is dry and toasted, about 25 minutes. Let cool on the baking sheet.

SWEET 'N' SPICY SNACK MIX

Steps:

• Preheat oven to 250°. In a large bowl, combine pretzels, crackers and cereal. In a small bowl, combine butter, soy sauce, chili powder and barbecue seasoning; pour over cereal mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 45 minutes, stirring every 15 minutes. Stir in Corn Pops. Store in airtight containers.

SWEET AND SPICY HIGH-PROTEIN SNACK MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine wheat cereal squares, oat cereal, pretzels, crackers, sunflower seeds, and nuts in a large bowl. Set aside.
• Combine butter, honey, Worcestershire sauce, salt, cayenne pepper, chili powder, garlic powder, and onion powder in a small saucepan and over medium-low heat. Mix until butter is melted and spices are blended in smoothly. Pour seasoned butter over dry mixture and stir until well combined. Spread out onto a large baking sheet.
• Bake in the preheated oven for 1 hour, stirring every 15 minutes. Let cool completely.
• Mix in dried cherries and smoked beef stick pieces.

SPICY CHIPOTLE SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the cereals, pretzels and peanuts. In a small bowl, combine the butter and spices; pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 5-6 minutes, stirring three times. Spread onto waxed paper to cool. Store in airtight containers.

SPICY ASIAN SNACK MIX

Steps:

• Mix all ingredients together in a large bowl.
• Store in an airtight container.

SPICY SNACK MIX

Steps:

• 1. Mix together with a whisk: oil, garlic and onion powder, ranch mix and cayenne pepper.
• 2. Pour over pretzels and cereal in a large bowl that you can cover and seal.
• 3. Marinate at least an hour, turning and mixing every 15 minutes.
• 4. Put in a large baking pan and bake at 250 degrees for 30 to 45 minutes, stirring every 15 minutes. Let cool and enjoy. Store in sealed container.

SPICY ASIAN SNACK MIX

Steps:

• 1. Heat oven to 250. Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. In a large bowl, toss together wheat cereal, sesame sticks and peanuts.
• 2. In a medium-size glass bowl or measuring cup, combine butter, teriyaki, sesame oil, sugar and salt. Microwave on high for 45 seconds or until butter is melted. Pour over mixture in bowl, and toss to coat.
• 3. Transfer cereal mixture to prepared pan and bake at 250 for 1 hour, stirring every 15 minutes. Cool mix in pan on wire rack for 15 minutes. Stir in wasabi peas; divide and package to store or give away in zip lock bags or small containers.

SPICY PARTY SNACK MIX

Steps:

• Heat oven to 350°F. In 9-inch round cake pan, melt butter in oven. Add almonds; toss to coat. Bake 7 minutes, stirring occasionally, until lightly toasted.
• In large bowl, toss together wasabi peas, garlic rye chips, sesame sticks and toasted almonds. Store in airtight container up to 1 week.

SPICY CHIPOTLE CASHEW SNACK MIX

Steps:

• For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the snack mix: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the cashews, cereal, corn nuts, pretzels and oyster crackers and toss to coat in the egg white. Add the spice blend and toss to coat again.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.

SPICY PIG SKIN AND CORN NUT SNACK MIX

Steps:

• Preheat the oven to 350 degrees F. Toss the pork rinds, tortilla chips, corn nuts and peanuts together in a large bowl.Whisk the lime zest and juice, Worcestershire, chili powder, cayenne and 1/2 teaspoon salt in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, about 10 minutes, tossing about halfway through.
• Let cool completely, and then store in an airtight container for up to 3 days.

SPICY RANCH GOLDFISH SNACK MIX

Steps:

• Preheat oven to 250°
• Combine crackers and pecans in a large bowl.
• Mix melted butter with Ranch dressing mix, dill weed and Worcestershire sauce, and pour over crackers and nuts. Using a wooden spoon, gently stir to coat.
• Pour snack mix onto parchment lined large roasting pan or baking sheet.
• Place pan in center of oven and bake for one hour, carefully stir mix every 15 minutes while baking.
• Cool completely before serving.

SPICY RICE AND PEAS SNACK MIX

Steps:

• Stir the puffed rice, wasabi peas, pumpkin seeds, and soy nuts together in a medium bowl. In another small bowl, whisk the vegetable oil, brown sugar, soy sauce, Worcestershire sauce, sesame oil, garlic powder, ginger, and cayenne, to taste. Pour the wet mixture over the puffed rice mixture and toss until thoroughly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake until lightly browned and crisped, about 20 minutes, stirring once halfway through. Cool on the baking sheet to crisp fully. Serve at room temperature.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

SPICY CHOCOLATE ORANGE SNACK MIX

Steps:

• Place cereal in a large bowl. In a small microwave-safe bowl, combine butter, orange juice, cayenne and orange zest. Microwave, covered, on high for 45 seconds; stir. Cook 15-30 seconds longer or until butter is melted; stir until smooth. Pour over cereal. , Microwave in batches on high for 3 minutes, stirring every minute. Spread onto waxed paper to cool. Stir in chips. Store in an airtight container.

SPICY PUFFED RICE AND PEAS SNACK MIX

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Stir the puffed rice, wasabi peas, pumpkin seeds, and soy nuts together in a medium bowl. In another small bowl, whisk the vegetable oil, brown sugar, soy sauce, Worcestershire sauce, sesame oil, garlic powder, ginger, and cayenne, to taste. Pour the wet mixture over the puffed rice mixture and toss until thoroughly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake until lightly browned and crisped, about 20 minutes, stirring once halfway through. Cool on the baking sheet to crisp fully. Serve at room temperature.

SWEET, SPICY, SALTY, SMOKY SNACK MIX

Steps:

• Preheat smoker to 225F (you will use a fruit wood like apple or cherry) OR you can use the oven--it just won't have a hint of smokiness. Maggie asked if you could just use a drop or two of liquid smoke, I don't know, but will try it.
• Line a sheet pan with foil and spray with a light oil OR use a Non-Stick Foil to line your sheet pan....set aside.
• Put all the cracker ingredients (cereal, pretzels, bugles, crackers and nuts) into a big bowl and mix. My brother thinks popcorn would be a good addition and I agree.
• In a medium saucepan add in the butter, sugar, syrup hot sauce and salt. Bring to a boil. Boil for 3 minutes. Remove from heat and stir in the baking soda. It's going to foam up....keep stirring.
• Immediately pour over the dry ingredients and fold over....not stir. Dump this onto your foil-lined pan sheet and spread out.
• Place this pan sheet on the smoker and smoke using a fruit wood such as apple, pear or cherry with a mix of maple for an hour. NOTE: If you don't have a smoker, just finish it in the oven.
• Remove your pan and allow to cool completely before breaking apart.