This recipe can be made using any of your favorites from the snack or cracker aisles in your supermarket. You could add pretzels, peanuts, cashews, oyster crackers—anything goes.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 sticks (1 cup) salted butter
- 1/4 cup powdered Parmesan
- 2 tablespoons adobo sauce from canned chipotle peppers
- 1 tablespoon chili powder
- 8 cloves garlic, minced
- 3 cups crispy cheese puffs, such as Cheetos
- 3 cups Cheddar crackers
- 3 cups cheese fish crackers
- 3 cups Cheddar corn cone snacks, such as Bugles
- 6 cups white Cheddar popcorn
- 3 cups cheese balls
Instructions
- Preheat the oven to 250 degrees F.
- Melt the butter in a small saucepan over medium heat. Add the Parmesan, adobo sauce, chili powder and garlic. Stir together and let cook for 2 to 3 minutes to allow the flavors to blend.
- Meanwhile, add the cheese puffs, Cheddar crackers, fish crackers and Cheddar corn cone snacks to a large roasting dish or divide them between 2 baking sheets.
- Pour the butter mixture over the mix. Toss until well coated.
- Bake, tossing every 15 minutes, until golden brown and fragrant, about 1 hour.
- Add the popcorn and cheese balls, then toss to combine.
- Allow to cool, about 30 minutes, before enjoying. Store leftovers in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 451 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 75 mg |
| Sodium | 610 mg |
| Serving Size | 1 of 12 servings |
| Calories | 451 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 75 mg |
| Sodium | 610 mg |
Reviews
This is–hands down–the best snack mix you could make. Every time I make it, it’s devoured within an hour. Highly addictive!!
I swap out the fresh garlic for 2 teaspoons of garlic powder. No matter how carefully or slowly you cook the garlic, it gives a “burned” taste to the mix.
I also do not add popcorn or cheese balls. They become very soft and do not provide a nice crunch to the final mix. I do add crunchy Cheetos (not the puffy ones), and they’re added to the other crackers from the start and baked in.
I swap out the fresh garlic for 2 teaspoons of garlic powder. No matter how carefully or slowly you cook the garlic, it gives a “burned” taste to the mix.
I also do not add popcorn or cheese balls. They become very soft and do not provide a nice crunch to the final mix. I do add crunchy Cheetos (not the puffy ones), and they’re added to the other crackers from the start and baked in.
I’m wondering if smashed garlic cloves mixed with the warm butter, then removing them before the butter mixture goes on the dry mix, is a better option? Could also add some garlic powder to the butter mixture if it needs more garlic punch.
Great snack mix made for a party delicious love the chipotle flavor
Was very good ! I halved the recipe just to try. In my opinion ,in place of the fresh garlic, I would use garlic powder next time. I think the fresh garlic was a tad bit bitter and burnt tasting after being in oven one hour.