3 Super Bowl Snack Mixes

I’m a salty snack food junkie. The chip aisle is my enemy and snack mixs are a vice of the worst caliber. But all rules about shopping down the dreaded salty snack aisle go right out the window for special occasions and, folks, Superbowl is on Sunday! And in my family it counts as a special occasion that I can blame my bad eating on. So bring it on! Deciding to go big I found not 1, but 3 different snack mix recipes to try out this year! Here’s what I landed on…I’ve put them in order of quickest to most time consuming.

BBQ Chex Mix (original post I used)


  • 6 cups Chex Mix (of any plain variety like Rice, Corn or use both)
  • 1 1/2 cups pretzels
  • 1 1/2 cups bite sized cheese crackers like Cheese Its
  • 3/4 cup honey roasted peanuts
  • 1/2 cup BBQ sauce
  • 1 Tbs Vegetable Oil
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder



  • In large microwavable bowl, mix cereals, pretzels, crackers and peanuts

  • In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated.
  • Microwave uncovered on High 7 minutes, stirring every 2 minutes.

  • Spread on foil or paper towels to cool, about 15 minutes.

  • Store in airtight container.


This is one of my favorites. I haven’t made it in awhile but it’s quick and easy and doesn’t require a stove if you’re living cheap and only have a microwave. Highly recommend!

Sweet and Salty Frito Snack Mix (original directions I used)


  • 1 bag (10.5 oz.) Fritos corn chips
  • 2 cups Chex cereal
  • 2 cups pretzels
  • 1 1/2 cups mixed nuts
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup light corn syrup
  • 1 cup mini/regular M&Ms



  • In a large bowl, mix together Fritos, Chex, pretzels, and nuts

  • In a small saucepan over medium heat, melt the butter with the sugar and corn syrup, stirring to help it a long. Bring it to a boil and boil for 4 minutes without stirring. Remove from heat.

  • Pour the butter mixture over the top of the Fritos mixture and toss to coat.

  • Place into a large roasting pan and bake in a preheated 350F degree oven for 8 minutes, pull out to stir then bake another 8 min.

  • Remove from oven and dump out onto a parchment paper or wax paper-lined countertop and let cool. Spread out in as thin of a layer as you can.

  • Break into smaller pieces and then sprinkle with M&Ms once it has completely cooled.
  • Store in an airtight container. Keeps for about a week.


I liked this recipe a lot. It reminded me of making caramel corn. Then when I tasted this mix for the first time I thought how magical it would be to make caramel Fritos alone! Then I started dreaming up a business where we made all kinds of carmel covered snacks and sold our caramel creations at high school football games and craft fairs and state fairs….oh boy. Anyway, ignore me and try this recipe! You’ll love it. If the m&ms are too sweet, just keep them out. The mix is good both ways.

Sweet Spicy Smoked Snack Mix (original post I used to make)


  • 2 cups Chex
  • 2 cups pretzel sticks
  • 1 cup Bugles
  • 1 cup oyster crackers
  • 1 cup mixed nuts


For the Hot Sauce Caramel

  • 1/2 c salted butter
  • 1 c brown sugar
  • 1/4 c hot sauce
  • 1/4 c light corn syrup
  • pinch of salt
  • 1/4 teaspoon baking soda
  • 1 Tbs Liquid Smoke (Optional and to be used if not using smoker)



  • Preheat your smoker/oven to 225 degrees F.
  • Dump all crackers, cereals, and nuts in a large mixing bowl.

  • In a medium saucepan, combine the butter, brown sugar, corn syrup, hot sauce, liquid smoke (if using oven), and salt.
  • Boil for 3 minutes, whisking continuously. Remove the pan from the heat and stir in the baking soda. The mixture will bubble up and foam quite a bit, just keep whisking until bubbling calms down.
  • Pour the caramel sauce over the snack mix in the large bowl. Stir quickly to cover all of the snacks with the caramel sauce.
  • Dump the caramel covered snacks out onto a foil lined sheet pan that has been lightly sprayed with non-stick spray.
  • Smoke/bake the snacks at 225 degrees F for an hour. (See origunal post for ideas of which wood to use.)
  • Remove the sheet pan from the smoker/oven and allow to cool before breaking the snacks apart and serving.


Warning, this guy is spicy. It is a bit of a surprise which is why I think I like it but warn your audience if they don’t like hot sauce or spicy dishes. Also, I definitely didn’t read through the recipe before I went to the store or I would have skipped it. When I read “smoker” I thought, “…hmmm… maybe the author is from another country and they call their ovens smokers. Weird, but okay…” So, I kept reading but got to the recommendations for what kind of wood to use, and freaked out because WHO HAS A SMOKER??? *sigh* Again, this is what happens went you don’t read! Thankfully, the author thought about the oven users of the world and translated. I added in a few dashes of liquid smoke which wasn’t really enough to bring in a smokey flavor so I am recommending 1 Tbs. You could do more if you wanted a stronger flavor. Another good one and a quick favorite of my husband.

Check out the original posts I pulled the recipies from for more ideas or just stop by to read their notes, antidotes, and reviews. Happy cooking and eating this weekend!! Be safe partying :)

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