Best 10 Spicy Pig Skin And Corn Nut Snack Mix Recipes

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.

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.

SPICY RANCH PARTY MIX

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat.
• Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet.
• Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.

RANCH SNACK MIX

Steps:

• 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.

SPICY CRUNCH MIX

Steps:

• Preheat oven to 350 degrees. Combine cereals and nuts in large bowl. Melt butter in saucepan and add seasonings. Drizzle butter mixture over cereal mixture and toss to coat. Season with salt. Bake for 20 minutes. Serve.

SPICY NUT MIX

Steps:

• Heat oven to 300 degrees.
• In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat.
• In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat.
• Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes.
• Remove and transfer to another baking sheet to cool. Store in an airtight container.

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 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 NUT MIX

Steps:

• Heat the oil in a small skillet set over medium heat until very hot but not smoking, about 1 minute. Add the mustard and coriander seeds, and heat until mustard seeds crackle, about 2 minutes. Add the curry leaves; stir to combine. Add cashews, almonds, turmeric, and cayenne pepper. Increase heat to medium high. Use a flat spatula to stir and turn over the ingredients, combining the flavors and toasting the nuts evenly, about 10 minutes.
• Remove from heat, and add the lemon juice, cilantro, and salt. Nuts may be served warm or at room temperature. The mix may be made a day in advance and kept at room temperature in an airtight container.

NUTS AND BOLTS SPICY SNACK MIX

Steps:

• This is best made in a large, high-sided roasting pan, though two smaller pans can be used if necessary.
• Preheat oven to 250 F (125 C).
• Rub inside roaster(s) with garlic.
• Loosely mix nuts, pretzels, and cereals in the roaster(s).
• Melt butter in a sauce pan over low heat; add seasonings and mix well.
• Drizzle liquid seasoning blend over dry mix in roaster.
• Stir thoroughly.
• Cook at 250 F for 2 hours, stirring every 15 minutes.
• Cool completely. Store in covered container.
• Stored at a cool temperature in large, tightly sealed containers, this confection will last several months.