Spicy, crunchy and totally addictive buffalo snack mix is super easy to make, and it’s sure to be a hit at any party or as part of your holiday food packages.
I feel like snacks get a bad rap. Everyone is always like “Blah blah blah no snacking blah blah blah healthy.” I’m sorry, but snacks are a big part of my mostly healthy diet, and I couldn’t live without them. Think about it…if you wake up at 6am, eat breakfast at 7am, eat lunch at noon and then dinner at 6pm that means there are SIX HOURS between lunch and dinner, and maybe you don’t suffer from the hanger like I do, but I just can’t do it.
Not to mention, snacks certainly aren’t going anywhere. Go to a party and there is tons of dips, chips and more. I mean, I’m not saying chex mix is a health food…it’s not, but I am saying it’s a lot better than traditional chips and dip. Plus there are almonds, so that makes it healthy, right?
Okay, but for real, they do give a little added protein, and the mix is light enough that snacking on it won’t undo your entire day. We use a little butter, but mostly it’s just the snack foods you would normally eat at home amped up with a lot more flavor.
Buffalo sauce and I go way back. It’s my jam. In fact, I didn’t have to use any other seasonings (not even salt or pepper) because it gave it so much flavor. Some people make theirs with ranch seasoning. I find that weird. To each their own.
The best thing about this mix is you can pretty much make it with whatever you have lying around in the pantry. Don’t have any bagel chips? Add more pretzels, or choose goldfish instead (omg goldish!!). You just want to make sure you keep the solid to liquid proportion the same and the rest is up to you.
The buffalo snack mix takes about 50 minutes from start to finish, but I’d say only about 6 of those minutes are working time. Toss, cook, stir, repeat. You can totally get caught up on your favorite trashy tv show while you make it. Lately mine is Scandal. So bad, so addicting! Can’t stop, won’t stop.
- 3 cups rice cereal
- 1 cup bagel chips (I used gluten-free parmesan garlic)
- 1 cup pretzels (I used gluten-free)
- 1 cup almonds (I used Blue Diamond Smokehouse Almonds)
- ¼ cup buffalo sauce
- 2 tablespoons melted butter
- Preheat oven to 250. Toss all ingredients together in a large bowl. Spread out in an even layer on a baking sheet. Bake for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container for up to 2 weeks.
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