# Components:
→ Base
01 - 3 cups mini pretzels
02 - 2 cups crispy corn cereal squares
03 - 1 cup bite-sized cheese crackers
04 - 1 cup roasted peanuts
05 - 1 cup roasted cashews
→ Spice & Jalapeño Mixture
06 - 1/4 cup unsalted butter, melted
07 - 2 tablespoons olive oil
08 - 1 fresh jalapeño, finely minced, seeds removed
09 - 1 1/2 teaspoons smoked paprika
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon cayenne pepper, optional
15 - 3/4 teaspoon kosher salt
16 - 1 tablespoon brown sugar
# Directions:
01 - Heat oven to 250°F (120°C) and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine mini pretzels, crispy corn cereal squares, bite-sized cheese crackers, roasted peanuts, and roasted cashews.
03 - In a small saucepan over low heat, melt unsalted butter. Add olive oil, minced jalapeño, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, cayenne pepper if using, kosher salt, and brown sugar. Simmer for 2–3 minutes until aromatic.
04 - Pour the hot spice mixture over the prepared base in the large bowl. Toss thoroughly until each piece is evenly coated.
05 - Spread the coated snack mix evenly on the parchment-lined baking sheet.
06 - Bake for 45 minutes, stirring every 15 minutes to ensure uniform toasting.
07 - Let the snack mix cool completely before serving or transferring to an airtight container.
