This recipe took first place in our Salty Snack Mix competition at the 2014 Iowa State Fair and the Overall Best Snack Mix of all snack mix categories (Salty, Chocolate, Sweet & Salty)!
1 Cup pretzels
1 Cup corn chips
1 Cup oyster crackers
1 Cup pumpkin seeds, roasted and salted
1 Cup honey-roasted, dry roasted peanuts
2 Tbsp butter, melted
2 Tbsp dark brown sugar
1 tsp Chili Powder
1-1/4 tsp Worcestershire sauce
1/2 tsp Onion Salt
1/2 tsp Cumin, Ground
1/8 tsp. Ground Red Pepper (we think Cayenne would work nicely)
In a large bowl, toss together the pretzels, corn chips, oyster crackers, pumpkin seed and peanuts. Melt the butter over low heat in a small saucepan. Add the brown sugar and spices to the melted butter, whisking to blend.
Pour butter/spice mix over pretzel mix and toss well to thoroughly coat dry. Spread in a roasting pan or rimmed baking sheet. Bake in a preheated oven at 300 degrees F for 25 minutes, stirring after 10 minutes so that snack mix will be evenly toasted. Allow to cool completely before serving.
Makes approx. 5 cups. Store leftovers in an airtight container for up to one week.