# What You Need:
→ Base
01 - 3 cups mini pretzels
02 - 2 cups crispy corn cereal squares
03 - 1 cup bite-sized cheese crackers
04 - 1 cup roasted peanuts
05 - 1 cup roasted cashews
→ Spice & Jalapeño Mixture
06 - 1/4 cup unsalted butter, melted
07 - 2 tablespoons olive oil
08 - 1 fresh jalapeño, finely minced, seeds removed
09 - 1 1/2 teaspoons smoked paprika
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon cayenne pepper
15 - 3/4 teaspoon kosher salt
16 - 1 tablespoon brown sugar
# Directions:
01 - Preheat oven to 250°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine mini pretzels, corn cereal squares, cheese crackers, roasted peanuts, and roasted cashews.
03 - In a small saucepan over low heat, melt unsalted butter. Stir in olive oil, minced jalapeño, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, cayenne pepper, kosher salt, and brown sugar. Simmer for 2 to 3 minutes until aromatic.
04 - Pour the warm spice mixture over the assembled snack mixture. Toss thoroughly until each piece is uniformly coated.
05 - Distribute the coated mix in a single layer on the prepared baking sheet.
06 - Bake for 45 minutes, stirring every 15 minutes to ensure even toasting.
07 - Allow to cool completely before serving or transfer to an airtight container for storage.
