Buffalo Ranch Chex Mix

How to Make Buffalo Ranch Chex Mix

1. 1

   Step 1: Preheat and combine dry mix

   Preheat the oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper. In a very large mixing bowl, combine the Rice Chex, Corn Chex, and mini pretzels, tossing gently to mix evenly.

   For this step

   • 3 cupsRice Chex cereal
   • 3 cupsCorn Chex cereal
   • 2 cupsMini pretzels
2. 2

   Step 2: Make the buffalo-ranch sauce

   Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl until fully liquid. Whisk in the Frank's RedHot, dry ranch seasoning, garlic powder, and brown sugar until smooth and well combined; the brown sugar balances the heat and helps the coating stick.

   For this step

   • 1/2 cupUnsalted butter
   • 1/4 cupFrank's RedHot (or other buffalo sauce)
   • 1 packetDry ranch seasoning mix
   • 1 tspGarlic powder
   • 1 tbspLight brown sugar
   
3. 3

   Step 3: Coat the cereal and pretzels

   Pour the warm buffalo-ranch sauce over the cereal and pretzel mixture and gently toss with a spatula until everything is evenly coated. Work quickly but gently to avoid crushing the pieces; use tongs or two large spatulas for best results.
   
4. 4

   Step 4: Bake low and slow, stirring occasionally

   Spread the coated mixture in an even layer on the prepared baking sheet and bake at 250°F (120°C) for 60 minutes, stirring and re-spreading every 15 minutes to ensure even crisping. The low temperature dries and crisps the mix without burning the sauce.
   
5. 5

   Step 5: Cool, crisp, and serve

   Remove the sheet from the oven and let the Chex mix cool completely on the baking sheet; it will crisp up as it cools. Break into clusters as desired, transfer to a serving bowl, and store any leftovers in an airtight container for up to 5 days.
   

1. Preheat the oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper. In a very large mixing bowl, combine the Rice Chex, Corn Chex, and mini pretzels, tossing gently to mix evenly.
2. Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl until fully liquid. Whisk in the Frank's RedHot, dry ranch seasoning, garlic powder, and brown sugar until smooth and well combined; the brown sugar balances the heat and helps the coating stick.
3. Pour the warm buffalo-ranch sauce over the cereal and pretzel mixture and gently toss with a spatula until everything is evenly coated. Work quickly but gently to avoid crushing the pieces; use tongs or two large spatulas for best results.
4. Spread the coated mixture in an even layer on the prepared baking sheet and bake at 250°F (120°C) for 60 minutes, stirring and re-spreading every 15 minutes to ensure even crisping. The low temperature dries and crisps the mix without burning the sauce.
5. Remove the sheet from the oven and let the Chex mix cool completely on the baking sheet; it will crisp up as it cools. Break into clusters as desired, transfer to a serving bowl, and store any leftovers in an airtight container for up to 5 days.