I made a Ranch Trail Mix Snack with pretzels, peanuts, cheese crackers and Chex cereal tossed in a savory ranch and butter spice mix and baked until crisp to create a crowd-pleasing Ranch Chex Mix perfect for game day, movie night, or as a Christmas food gift.

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I keep a bowl of my Ranch Trail Mix Snack Mix on the counter and somehow it disappears faster than I expect. With Chex cereal and cheddar cheese crackers at the heart of it the flavor hits salty tang and crunchy comfort, but there’s a twist I never fully reveal.

It keeps showing up on my Ranch Chex Mix posts and gets pinned on my Chex Mix Recipes board, people bring it to game day and to holiday gifts and they always ask for the secret. You won’t believe how something so simple can stop a party cold.

Ingredients

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Chex cereal: light crunchy carbs, some fiber, fills you up fast, kinda plain.
Mini pretzels: salty carbs, low fat but high in sodium, great crunch.
Roasted peanuts: good protein and healthy fats, lots of calories and salt.
Cheddar crackers: cheesy bite, adds savory flavor, processed carbs and saturated fat.
Unsalted butter: brings richness and helps flavors stick, adds fat and calories.
Dry ranch mix: herb and tang punch, mostly salt and dried flavors, not fresh.
Worcestershire sauce: small umami boost, tangy, adds depth with almost no calories.
Smoked paprika and cayenne: tiny calories but big smoky and spicy flavor lift.

Ingredient Quantities

9 cups Chex cereal (about 3 cups each of Rice, Corn and Wheat)

2 cups mini pretzels (or pretzel twists)

2 cups roasted salted peanuts

2 cups cheddar cheese crackers (Cheez-Its or Goldfish)

1/2 cup (1 stick) unsalted butter

1 (1 oz) packet dry ranch dressing mix

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional, for a little heat)

1/2 teaspoon smoked paprika (optional)

How to Make this

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1. Preheat oven to 250 F and line two rimmed baking sheets with parchment or foil, lightly spray if you like so nothing sticks.

2. In a very large bowl combine 9 cups Chex cereal (about 3 cups each Rice, Corn and Wheat), 2 cups mini pretzels, 2 cups roasted salted peanuts and 2 cups cheddar cheese crackers (Cheez-Its or Goldfish). Mix gently so the pieces stay whole.

3. Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat, or microwave in short bursts until melted.

4. Off the heat whisk the melted butter with 1 (1 oz) packet dry ranch dressing mix, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon smoked paprika (optional). Make sure the ranch powder dissolves and everything is mixed.

5. Pour the butter-ranch mixture evenly over the cereal-pretzel-peanut-cracker mix, then toss gently with a spatula or your hands (clean hands) until everything is evenly coated. Dont leave big pools of butter.

6. Divide the coated mix onto the two prepared baking sheets in a single even layer so it bakes evenly.

7. Bake at 250 F for 1 hour, stirring and switching pans every 15 minutes so nothing burns and the coating distributes. The slow bake lets the mix crisp up without burning the crackers.

8. Remove from oven and let cool completely on the pans; it will crisp more as it cools. Break apart any clumps.

9. Store in an airtight container for up to 2 weeks, or portion into gift bags for parties or christmas food gifts. Tip: using two pans and stirring often is the biggest hack for even coating, and if you want extra kick add a little more cayenne.

Equipment Needed

1. Two rimmed baking sheets, lined with parchment or foil (lightly spray if you want so nothing sticks)
2. Very large mixing bowl
3. Measuring cups and measuring spoons
4. Small saucepan or microwave safe bowl (for melting butter)
5. Whisk (small)
6. Silicone spatula or wooden spoon for tossing and stirring
7. Oven mitts or pot holders
8. Airtight container or gift bags for storing the finished mix

FAQ

Can I make this Ranch Trail Mix ahead of time and how should I store it?

Yes you can make it 3 to 5 days ahead, keep it in an airtight container at room temp, away from heat or sunlight. If you need it longer store in the fridge up to 2 weeks but the crackers may soften a bit.

I have nut or gluten allergies, what swaps work?

For nut allergies use roasted sunflower or pumpkin seeds instead of peanuts. To go gluten free pick gluten free Chex, pretzels and cheese crackers and check the ranch packet label or make a homemade ranch powder so you know whats in it.

Can I change the heat level or the spices?

Definitely, add more cayenne for heat or drop it completely for mild. Smoked paprika adds depth, try a pinch of chili powder or a little cumin for a different twist.

How do I keep everything crunchy and not soggy after the butter coating?

Bake at a low temp (about 250 F) for 45 to 60 minutes, stirring every 15 minutes so it dries evenly. Let it cool completely before sealing in a container so steam doesnt make it soft.

Can I double the recipe and do I need to change the bake time?

You can double it but use two large baking sheets and spread the mix in a single layer on each. Bake time stays about the same, just keep stirring each tray so it browns evenly.

I dont have a ranch packet, can I make my own seasoning?

Yes mix 2 tablespoons dried parsley, 1 tablespoon dried dill, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon salt and 1 teaspoon sugar as a base then taste and tweak, use about 1 to 1.5 tablespoons of that mix to replace the packet and adjust butter amount if needed.

Ranch Trail Mix Snack Mix Recipe Substitutions and Variations

9 cups Chex cereal: try equal parts Cheerios, corn flakes, puffed rice cereal, or multigrain oat squares, they all give that light crunchy base
2 cups mini pretzels: swap with pretzel twists or sticks, mini bagel chips, crunchy pita chips, or sesame sticks for the salty snap
2 cups roasted salted peanuts: use roasted almonds, cashews, sunflower seeds, or pepitas (pumpkin seeds) if you want a different nutty bite
1/2 cup (1 stick) unsalted butter: replace with melted coconut oil, melted margarine, a neutral oil like canola or avocado, or ghee if you want extra richness

Pro Tips

1) Dissolve the ranch powder in the warm melted butter off the heat so it wont clump, whisk until smooth, taste it and add a little extra cayenne or Worcestershire after baking if you want more punch.

2) Use two baking sheets and stir every 15 minutes, swap top and bottom racks midway, that even rotation is what keeps the crackers from getting scorched while everything crisps up.

3) For less breakage try coating in a very large zip top bag instead of stirring in a bowl, shake gently until coated then pour onto the sheets, its way easier on fragile crackers.

4) Cool completely on the pans before you bag it up because it firms as it cools, and store in an airtight container with a slice of bread to keep it from going rock hard.

Ranch Trail Mix Snack Mix Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

362

kcal

Equipment: 1. Two rimmed baking sheets, lined with parchment or foil (lightly spray if you want so nothing sticks)
2. Very large mixing bowl
3. Measuring cups and measuring spoons
4. Small saucepan or microwave safe bowl (for melting butter)
5. Whisk (small)
6. Silicone spatula or wooden spoon for tossing and stirring
7. Oven mitts or pot holders
8. Airtight container or gift bags for storing the finished mix

Ingredients

9 cups Chex cereal (about 3 cups each of Rice, Corn and Wheat)
2 cups mini pretzels (or pretzel twists)
2 cups roasted salted peanuts
2 cups cheddar cheese crackers (Cheez-Its or Goldfish)
1/2 cup (1 stick) unsalted butter
1 (1 oz) packet dry ranch dressing mix
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for a little heat)
1/2 teaspoon smoked paprika (optional)

Directions

Preheat oven to 250 F and line two rimmed baking sheets with parchment or foil, lightly spray if you like so nothing sticks.
In a very large bowl combine 9 cups Chex cereal (about 3 cups each Rice, Corn and Wheat), 2 cups mini pretzels, 2 cups roasted salted peanuts and 2 cups cheddar cheese crackers (Cheez-Its or Goldfish). Mix gently so the pieces stay whole.
Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat, or microwave in short bursts until melted.
Off the heat whisk the melted butter with 1 (1 oz) packet dry ranch dressing mix, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon smoked paprika (optional). Make sure the ranch powder dissolves and everything is mixed.
Pour the butter-ranch mixture evenly over the cereal-pretzel-peanut-cracker mix, then toss gently with a spatula or your hands (clean hands) until everything is evenly coated. Dont leave big pools of butter.
Divide the coated mix onto the two prepared baking sheets in a single even layer so it bakes evenly.
Bake at 250 F for 1 hour, stirring and switching pans every 15 minutes so nothing burns and the coating distributes. The slow bake lets the mix crisp up without burning the crackers.
Remove from oven and let cool completely on the pans; it will crisp more as it cools. Break apart any clumps.
Store in an airtight container for up to 2 weeks, or portion into gift bags for parties or christmas food gifts. Tip: using two pans and stirring often is the biggest hack for even coating, and if you want extra kick add a little more cayenne.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.