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

Goldfish Fiesta Snack Mix

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    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


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 300F. Line two large baking sheets with aluminum foil.

    • 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.

    • 3

      Toss the Goldfish, Fritos, and pretzel twists together in a large bowl or punch bowl, if necessary.

    • 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.

    • 5

      Add the blended spice mix to the buttered snacks and shake to combine.

    • 6

      Divide and spread the coated snacks evenly between the two prepared baking sheets. Bake for 15-20 minutes.

    • 7

      Cool completely before serving.


    Cooled snack mix can be stored for 1 week in an airtight container.

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