Paula Deen Barbecue Snack Mix

Paula Deen barbecue snack mix is an easy oven-baked party snack made with cereal, pretzels, peanuts and cheddar crackers, ready in 1 hour 15 minutes. Try this savory homemade snack mix for game day, a cookout or a potluck, since it bakes hands-off and feeds a crowd.

Stir the pan every 15 minutes while it bakes, because that is how the butter and barbecue sauce coat every piece evenly. Skip the stirring and the top pieces scorch while the ones underneath stay soft.

Paula builds the flavor with ranch dressing mix, smoked paprika and powdered mustard, so you get a tangy, smoky coating instead of plain barbecue sauce. Spreading the mix on wax paper to cool also keeps the pieces from steaming into a soggy clump.

Paula Deen Barbecue Snack Mix

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

18

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

250

kcal

A buttery barbecue and ranch coating clings to crunchy cereal, pretzels and crackers after a slow bake. Once it cools in a single layer, every handful turns out crisp and deeply savory.

Ingredients

• 1/4 cup melted Butter
  

• 3 tablespoons barbecue sauce
  

• 2 tablespoons Worcestershire sauce
  

• 2 tablespoons light corn syrup
  

• 1 (1 oz) envelope ranch dressing mix
  

• 1 tablespoon smoked paprika
  

• 1/4 teaspoon powdered mustard
  

• 1/8 teaspoon (optional) ground red pepper
  

• 4 cups corn and rice cereal
  

• 4 cups corn cereal squares
  

• 3 cups bite-size cheddar cheese crackers
  

• 3 cups baked snack crackers
  

• 3 cups pretzel twists
  

• 1 cup dry-roasted peanuts
  

Directions

• Preheat the oven: Preheat the oven to 250°F. That low heat dries the mix out slowly instead of browning it too fast.
• Make the coating: Whisk 1/4 cup melted butter, 3 tablespoons barbecue sauce, 2 tablespoons Worcestershire sauce and 2 tablespoons light corn syrup in a small bowl. Then add the 1 ounce envelope of ranch dressing mix, 1 tablespoon smoked paprika, 1/4 teaspoon powdered mustard and the optional 1/8 teaspoon ground red pepper.
• Combine the mix: Combine 4 cups corn and rice cereal, 4 cups corn cereal squares and 3 cups cheddar cheese crackers in a large roasting pan. Then add 3 cups baked snack crackers, 3 cups pretzel twists and 1 cup dry-roasted peanuts, and pour the butter mixture over everything.
• Toss to coat: Toss the mix gently until the coating covers each piece. Work from the bottom of the pan so nothing stays dry.
• Bake and stir: Bake for 1 hour, stirring every 15 minutes. It is done when the mix turns crispy all the way through.
• Cool and store: Spread the mix in a single layer on wax paper and let it cool completely. Then pack it into airtight containers, where it keeps for up to 1 week.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, OXO 11-inch balloon whisk, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I leave out the ground red pepper?

Yes, the red pepper is optional in the recipe. Without it the mix tastes smoky and tangy rather than spicy, which suits kids and anyone who dislikes heat.

How long does barbecue snack mix stay crispy?

Stored in airtight containers, it keeps for up to 1 week. Make sure it has cooled fully before you seal it, because trapped warmth makes the pieces soften.

Can I make this snack mix ahead for a party?

It is a great make-ahead snack, since it holds for a week in a sealed container. Bake it a day or two before your event and it will taste just as good.

What can I use if I don't have a large roasting pan?

Split the mix between two rimmed baking sheets and bake both on separate racks. Keep stirring every 15 minutes, and swap the pans' positions halfway so they brown evenly.

Why is my snack mix soggy after baking?

Soggy mix usually means it was not baked the full hour or was packed away while still warm. Bake until crispy, then cool it in a single layer before storing.