Honey BBQ Corn Nuts Mix
This Honey BBQ Corn Nuts Mix is a sweet, smoky, ultra-crunchy snack made with corn nuts, pretzels, and nuts coated in an easy honey barbecue glaze. Perfect for game day, parties, or make-ahead snacking.
Ingredients
- 4 cups plain corn nuts or honey BBQ corn nuts; reduce added salt if using flavored
- 1 1/2 cups mini pretzels twists, sticks, or squares; use gluten-free if needed
- 1 cup roasted peanuts salted or lightly salted; reduce added salt if very salty
- 1 cup roasted cashews or almonds
- 3 tablespoons unsalted butter melted; use vegan butter or canola oil for dairy-free
- 1/4 cup honey mild clover or wildflower honey works best
- 2 tablespoons light brown sugar packed; dark brown sugar also works
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder use a mild chili powder blend, not straight chili pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder or granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt start with 1/2 tsp; use up to 3/4 tsp to taste, especially if mix-ins are not very salty
- 1/4 teaspoon black pepper freshly ground if possible
- 1/4 teaspoon cayenne pepper optional, add more to taste for a spicier mix
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vegetable oil or canola oil; optional, helps the glaze coat evenly
Instructions
- Preheat the oven to 300°F (150°C). Line a large sheet pan with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the corn nuts, mini pretzels, roasted peanuts, and roasted cashews or almonds. Toss briefly to evenly distribute the mix-ins and adjust the ratios to your preference if desired.
- In a small saucepan over low heat, combine the melted butter, honey, light brown sugar, vinegar, and vegetable or canola oil (if using). Warm gently, stirring, just until the brown sugar dissolves and the mixture is smooth and glossy, 1–2 minutes. Do not boil. Remove from heat and whisk in the smoked paprika, chili powder, ground cumin, garlic powder, onion powder, fine sea salt, black pepper, and cayenne pepper (if using). Taste carefully while warm and adjust salt or spices as needed.
- Pour the warm honey BBQ glaze over the bowl of corn nuts, pretzels, and nuts. Using a spatula or large spoon, gently toss until everything is evenly coated, scraping the bottom and sides of the bowl so the glaze doesn’t pool. Continue tossing until all pieces look shiny and well covered.
- Transfer the coated snack mix to the prepared baking sheet and spread it into an even layer. Some overlap is fine, but avoid piling the mix too thickly so it can crisp evenly in the oven.
- Bake at 300°F (150°C) for 15–20 minutes, stirring the mixture halfway through the baking time. The goal is to set and lightly caramelize the glaze, not to deeply brown the mix. When done, the mixture should look dry or just lightly tacky rather than wet, and it will smell sweet, smoky, and toasty.
- Remove the pan from the oven and gently stir the mix once more to break up any large clumps. Let the mix cool completely on the pan, 20–30 minutes or longer, until it is fully dry and crisp. As it cools, the honey and sugar will firm up and create a crunchy texture.
- Once fully cooled and crunchy, transfer the Honey BBQ Corn Nuts Mix to a serving bowl, or store it in airtight containers, jars, or heavy-duty zip-top bags. Keep at room temperature for up to 5–7 days, or freeze for longer storage.
Notes
Storage: Store cooled mix in an airtight container at room temperature for 5–7 days, or freeze in a well-sealed freezer bag for up to 2 months. To thaw, let it come to room temperature in the sealed bag to avoid condensation. If the mix softens, spread it on a baking sheet and warm at 250°F (120°C) for 8–10 minutes, then cool completely to recrisp.
Variations: Make it spicier by adding extra cayenne and a pinch of chipotle powder. For a trail mix style, stir in 1/2–1 cup dried fruit (like cranberries, cherries, or golden raisins) after baking and cooling. For a nut-free version, replace the nuts with extra corn nuts, pretzels, and crisp cereal. For a smoky maple twist, swap half the honey for maple syrup and add a little extra smoked paprika. For an extra-savory variation, reduce brown sugar by 1 tablespoon and add 1/2 teaspoon Worcestershire sauce to the glaze. For a cheesy version, sprinkle warm (not hot) mix lightly with grated Parmesan or nutritional yeast after baking.
Tips: Taste and adjust the glaze before pouring it over the mix. Use fresh spices for best flavor, watch the oven closely to prevent burning, and don’t skip the full cooling time to achieve maximum crunch. If doubling or tripling the recipe, use multiple sheet pans to avoid overcrowding.
Variations: Make it spicier by adding extra cayenne and a pinch of chipotle powder. For a trail mix style, stir in 1/2–1 cup dried fruit (like cranberries, cherries, or golden raisins) after baking and cooling. For a nut-free version, replace the nuts with extra corn nuts, pretzels, and crisp cereal. For a smoky maple twist, swap half the honey for maple syrup and add a little extra smoked paprika. For an extra-savory variation, reduce brown sugar by 1 tablespoon and add 1/2 teaspoon Worcestershire sauce to the glaze. For a cheesy version, sprinkle warm (not hot) mix lightly with grated Parmesan or nutritional yeast after baking.
Tips: Taste and adjust the glaze before pouring it over the mix. Use fresh spices for best flavor, watch the oven closely to prevent burning, and don’t skip the full cooling time to achieve maximum crunch. If doubling or tripling the recipe, use multiple sheet pans to avoid overcrowding.
Nutrition
Calories: 250kcal
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