Goldfish Fiesta Snack Mix
Who needs Chex Mix when you can have a fun Goldfish-studded snack swimming with south-of-the-border flavor? Look for pure California, ancho, or New Mexico chili powder when making the spice blend, not a pre-blended spice mix.
Casey Barber
Ingredients
| 2 Tbs pure chili powder | 1 tsp kosher salt | |
| 2 Tbs ground cumin | 1/4 tsp cayenne pepper | |
| 1 1/2 tsp smoked paprika | 1 6.6-oz bag cheddar Goldfish crackers | |
| 1 tsp dried oregano or cilantro | 1 10.5-oz bag Fritos | |
| 1 tsp garlic powder | 1/2 lb small pretzel twists, coarsely crushed | |
| 1 tsp ground coriander | 8 Tbs unsalted butter |
directions
Prep:
15 min
Total:
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1
Preheat the oven to 300F. Line two large baking sheets with aluminum foil.
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2
Add the chili powder, cumin, paprika, oregano/cilantro, garlic powder, coriander, salt, and cayenne pepper to a spice grinder or mini food processor and whir for 10-15 seconds to evenly blend and sift the ingredients. Set aside.
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3
Toss the Goldfish, Fritos, and pretzel twists together in a large bowl or punch bowl, if necessary.
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4
Melt the butter in a saucepan over low heat; don’t let it bubble or spurt. Pour the butter over the snack mix and toss to evenly combine; If you have two mixing bowls of the same size, place one over the other to form a dome over the popcorn, then shake between the two.
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5
Add the blended spice mix to the buttered snacks and shake to combine.
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6
Divide and spread the coated snacks evenly between the two prepared baking sheets. Bake for 15-20 minutes.
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7
Cool completely before serving.
notes
Cooled snack mix can be stored for 1 week in an airtight container.
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