Ingredients
Snack Mix
- 16 oz pretzels mini twists, 1 bag
- 1 box mini saltine crackers
- 12 oz Cheez-It crackers 12 to 16 oz, about 1 box
Ranch Butter Coating
- 2 tbsp salted butter melted
- ½ cup avocado oil or vegetable oil
- ½ cup ranch seasoning or 3 packets
- 1 tsp garlic powder
- ¼ tsp cayenne pepper more if you like it spicy
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Stainless Steel Mixing Bowl I love my big bowl!
Pyrex Measuring Cups I'll never stop using Pyrex items.
Farberware Measuring Cups Good standard cups.
Measuring Spoons A nice set.
Whisk Nothing fancy. Just a good tool.
Extra Large Baking Sheet You can never have too many.
Method Start Cooking
- Preheat the oven to 250°F.
- Whisk the melted butter, avocado oil, ranch seasoning, garlic powder and cayenne pepper together until smooth. Break up any clumps of ranch seasoning as you go.
- Add the pretzels, mini saltines and Cheez-Its to an extra large mixing bowl. Pour the ranch butter over the top and toss until everything is evenly coated. Clean hands work best for a big batch.
- Spread the snack mix in a thin layer on a large sheet pan, or two pans if you'd rather bake it all at once. Don't pile it too thick.
- Bake for 10 to 20 minutes, until toasty and lightly browned. Start checking at 10 minutes. Stirring halfway through is recommended, but mine turned out fine without it.
- Let the snack mix cool completely on the pan, then store it in an airtight container or bag it up for gifts.
Nutrition
Video
Notes
For a big crowd, double everything and bake in batches. I made a double batch to fill fall care packages for thirty college kids, with plenty left over for my own teenagers.
If your ranch seasoning has clumped in the container (it happens here in Florida!), break it up with a fork before you whisk it into the butter.
Adapted from a ranch snack mix I found by Brooklyn's Bites on Instagram.
Like it spicy? Add more cayenne than the recipe calls for. The butter and oil mellow the heat, and I barely tasted it at 1/4 teaspoon.
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