Capturing the creamy tang of ranch in a dry snack mix can be elusive, but it is possible. Adding vinegar to the melted butter that coats the ingredients in this recipe, and hitting it with buttermilk powder both before and after baking infuses everything with both of those flavor notes.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup buttermilk powder
- 2 tablespoons onion powder
- 5 teaspoons garlic powder
- 1 tablespoon dried dill
- Kosher salt and freshly ground pepper
- 3 cups rice cereal squares
- 2 cups square white cheddar crackers
- 2 cups roughly broken salted pita chips
- 1 cup roasted salted almonds
- 1 cup sesame sticks
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2 tablespoons apple cider vinegar
- 2 cups small pretzels (preferably ranch-flavored)
Instructions
- Preheat the oven to 250˚ F. Combine the buttermilk, onion and garlic powders, dill, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl and whisk to combine.
- Combine the cereal, crackers, chips, almonds and sesame sticks in a large bowl and toss.
- Melt the butter in a medium skillet over medium-low heat. Remove from the heat and stir in the vinegar. Pour about half of the butter mixture over the cereal mixture and toss, then pour in the remaining butter mixture and toss again until everything is well coated and there is no butter at the bottom of the bowl. Add half of the spice mix and toss to coat.
- Spread the cereal mixture on a rimmed baking sheet. Bake, stirring occasionally, until dry, crisp and lightly toasted but not browned, 50 to 60 minutes. Remove from the oven and toss with the pretzels and remaining spice mix. Set aside to cool, stirring occasionally.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 714 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 46 mg |
| Sodium | 1120 mg |
| Serving Size | 1 of 8 servings |
| Calories | 714 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 46 mg |
| Sodium | 1120 mg |
Reviews
This is a good mix! I didn’t have dry buttermilk powder but I had dried Buttermilk ranch seasoning in a shaker and sprinkled it liberally before and after melted butter. Still added the vinegar to make sure it was savory. Added 2 cups of honey nut Chex for a sweet surprise and the salty/savory/slight sweeet was great. Used oyster crackers, cheese crackers, pretzels, whatever I had. Was a hit!