Pretzel Snack Mix

How to Make Pretzel Snack Mix

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper. In a large mixing bowl combine the pretzels, Chex cereal, peanuts, and sesame sticks; gently toss to blend evenly.

   For this step

   • 4 cupsMini pretzel twists
   • 3 cupsChex cereal (rice or corn)
   • 1 1/2 cupsSalted roasted peanuts
   • 1 cupSesame sticks
2. 2

   Step 2: Make the brown-sugar glaze

   In a small saucepan over low heat, melt the butter, then whisk in the brown sugar, Worcestershire sauce, and smoked paprika until smooth and slightly glossy. Remove from heat as soon as the sugar has dissolved and the mixture is well combined.

   For this step

   • 6 tablespoonsUnsalted butter
   • 1/4 cupLight brown sugar, packed
   • 2 tablespoonsWorcestershire sauce
   • 1 teaspoonSmoked paprika
   
3. 3

   Step 3: Coat the mix

   Pour the warm glaze over the bowl of dry ingredients and toss thoroughly with a spatula until every piece is lightly coated. Spread the coated mix in an even single layer across the prepared baking sheet to ensure even toasting.
   
4. 4

   Step 4: Bake until crisp

   Bake in the preheated oven for 12–15 minutes, stirring gently once halfway through to prevent hot spots. The mix should be fragrant and slightly glossy; watch carefully so the sugar doesn’t burn.
   
5. 5

   Step 5: Cool, break apart, and store

   Remove the baking sheet and let the mix cool completely — it will crisp as it cools. Once cooled, break any clusters apart and transfer to an airtight container; store up to 5 days at room temperature for best crunch.
   

1. Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper. In a large mixing bowl combine the pretzels, Chex cereal, peanuts, and sesame sticks; gently toss to blend evenly.
2. In a small saucepan over low heat, melt the butter, then whisk in the brown sugar, Worcestershire sauce, and smoked paprika until smooth and slightly glossy. Remove from heat as soon as the sugar has dissolved and the mixture is well combined.
3. Pour the warm glaze over the bowl of dry ingredients and toss thoroughly with a spatula until every piece is lightly coated. Spread the coated mix in an even single layer across the prepared baking sheet to ensure even toasting.
4. Bake in the preheated oven for 12–15 minutes, stirring gently once halfway through to prevent hot spots. The mix should be fragrant and slightly glossy; watch carefully so the sugar doesn’t burn.
5. Remove the baking sheet and let the mix cool completely — it will crisp as it cools. Once cooled, break any clusters apart and transfer to an airtight container; store up to 5 days at room temperature for best crunch.