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.
|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|
Preheat the oven to 300F. Line two large baking sheets with aluminum foil.
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.
Toss the Goldfish, Fritos, and pretzel twists together in a large bowl or punch bowl, if necessary.
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.
Add the blended spice mix to the buttered snacks and shake to combine.
Divide and spread the coated snacks evenly between the two prepared baking sheets. Bake for 15-20 minutes.
Cool completely before serving.
Cooled snack mix can be stored for 1 week in an airtight container.
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