Everything Seasoned Snack Crackers

The Snack That Started a Family Tradition (And Maybe a Few Fights Over the Last Handful!)

Hey there, snack squad! Wyatt here, spatula in one hand and a dangerously empty bowl in the other. Let’s talk about that magical moment when friends gather, the game’s on, and suddenly… everyone’s hovering around the snack table like seagulls eyeing french fries. We’ve all been there, right? That’s why I knew I had to share my Everything Seasoned Snack Crackers with y’all. This ain’t your grandma’s stale party mix (no shade, Nana!). It’s a CRUNCHY, savory, herby explosion that tastes like everything bagels got a wild makeover for snack-o-clock. Imagine pretzels, crackers, and cereal doing the tango in a butter-and-spice blanket, then slow-roasting to golden perfection. I’ve watched this stuff disappear faster than ice cream in July at tailgates, book clubs, and even my niece’s ballet recital (true story!). Best part? Zero fancy skills needed. Just a bowl, a baking sheet, and that beautiful oven of yours. So tie on your apron, crank up some tunes, and let’s make snack magic happen!

That Time I Accidentally Fed the Entire Little League Team

Everything Seasoned Snack Crackers

Print Recipe

A bold, herby twist on classic party mix! This addictive, crunchy snack combines pretzels, crackers, Chex, and a buttery “everything bagel” spice blend that’s perfect for munching by the handful. Great for game day, road trips, or holiday gatherings!

• Author: Wyatt Porter
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins

Ingredients

Scale 1x2x3x

3 cups salted mini pretzel twists

3 cups mixed Cheez-Its and Goldfish crackers

2 cups Rice Chex cereal

6 Tbsp salted butter, melted

1 Tbsp Worcestershire sauce

2 Tbsp raw sesame seeds

1 Tbsp poppy seeds

2 tsp dried parsley

2 tsp dried chives

1 tsp dried dill

1½ tsp garlic powder

1½ tsp onion powder

1 tsp kosher salt

1 tsp black pepper

Instructions

Preheat Oven: Set oven to 275°F (135°C). Line a large baking sheet with parchment paper.

Mix Base: In a large bowl, combine pretzels, crackers, and Chex.

Make Seasoning Butter: In a separate bowl, stir melted butter with Worcestershire, sesame seeds, poppy seeds, herbs, spices, salt, and pepper.

Toss & Bake: Pour seasoned butter over the snack mix and toss to coat evenly. Spread on baking sheet and bake for 40–45 minutes, stirring halfway through.

Cool & Store: Let cool completely before serving or storing in an airtight container.

Nutrition

• Calories: 180
• Sugar: 1g
• Sodium: 340mg
• Fat: 9g
• Carbohydrates: 21g
• Protein: 3g

Picture this: It’s 2018, my nephew’s championship baseball game. I’m “snack dad” for the day, feeling fancy with my experimental spice mix in Tupperware. Just as the kids swarm the dugout, my container lid pops off mid-toss! A cloud of sesame seeds, garlic powder, and dreams rains down on those crackers like edible snow. Total chaos… until the munching started. Kids were double-fisting it, coaches asked for the recipe, and one tiny shortstop tried stuffing it in his glove “for later.” My sister still laughs about the “Great Dugout Dust Storm,” but that happy accident birthed this recipe. Now, it’s mandatory at every family event. Moral of the story? Sometimes the best flavors come from life’s little fumbles – just don’t tell my nephew I used his team as taste-testers!

Your Flavor Arsenal: What You’ll Need

Gather these pantry heroes! Pro tip: Measure everything BEFORE melting butter – saves you from that frantic spice-juggling dance.

• 3 cups salted mini pretzel twists: The salty backbone! Their nooks trap seasoning. Swap: Bagel chips or unsalted pretzels (add extra salt).
• 3 cups Cheez-Its + Goldfish: Cheesy nostalgia meets fun shapes. Insider hack: Goldfish melt slightly for crispy-chewy pockets!
• 2 cups Rice Chex: Light, airy crunch. Swap: Corn Chex or gluten-free crispy rice cereal.
• 6 Tbsp salted butter, melted: Our flavor glue. Salted balances the spices. Chef’s secret: Brown it first for nutty depth!
• 1 Tbsp Worcestershire sauce: Umami bomb! Adds “what IS that tasty secret?” depth. Swap: Tamari or coconut aminos for soy-free.
• 2 Tbsp raw sesame seeds + 1 Tbsp poppy seeds: The “everything” soul. Raw seeds toast perfectly in oven. Don’t sub toasted – they’ll burn!
• 2 tsp each dried parsley & chives + 1 tsp dill: Herbal brightness. Fresh? Triple the amount but add halfway through baking.
• 1½ tsp each garlic & onion powder: Non-negotiable savory punch. Granulated works in a pinch.
• 1 tsp kosher salt + 1 tsp black pepper: Flavor enhancers. Kosher salt sticks better than table salt!

Let’s Get Crunchy: Building Your Snack Empire

Step 1: Preheat & Prep (The Calm Before the Crunch)
Fire up that oven to 275°F (135°C). Why so low? We’re dehydrating and toasting, not burning! Line a rimmed baking sheet with parchment paper. Trust me, scrubbing baked-on spice sludge? Not the vibe. Chef Hack: Got convection? Use it! Circulates air for even crispness.

Step 2: Mix Base (The Party Starter)
Dump pretzels, Cheez-Its, Goldfish, and Chex into your LARGEST bowl. Channel your inner DJ – gently toss with your hands! Why hands? Spoons massacre crackers. Goal: Even distribution, not crumbs. Pro Tip: Feeling extra? Add 1 cup nuts here (pecans or almonds rock).

Step 3: Make Seasoning Butter (Liquid Gold!)
In a medium bowl, whisk melted butter and Worcestershire until frothy. Sprinkle in ALL spices/herbs/seeds. Whisk like you mean it! Watch the magic: The butter turns speckled and fragrant. Chef Hack: Microwave butter in 10-sec bursts to avoid separation. Burnt butter = sad snack.

Step 4: Toss & Bake (Transformation Time!)
Pour that glorious seasoned butter over your dry mix. Now, SCRAPE THE BOWL! Every drop counts. Fold gently with a rubber spatula, then get hands-on again for 1-2 minutes. Sign it’s ready: Every piece has a light, shiny coat – not drenched. Spread evenly on your baking sheet. Bake 40-45 mins, STIRRING WELL at the 20-min mark. Critical Tip: That stir prevents edge-burning and ensures toasty seeds. It’s done when crackers deepen slightly in color and smell irresistible.

Step 5: Cool & Store (The Torturous Wait)
Let the mix cool COMPLETELY on the sheet. Seriously, Wyatt means it. Hot mix = steam = soggy sadness. Break up any clusters after 15 mins. Once room-temp, store in airtight containers. Pro Move: Toss in ½ cup raisins AFTER cooling for sweet-salty bursts!

Showtime: Serving Your Masterpiece

Dump it! Seriously, pile this golden goodness into a giant rustic bowl or even a clean galvanized bucket for game day. For parties, scatter small mason jars filled with mix around the room (prevents bottlenecking at the snack table!). Pair with ice-cold beer, sparkling cider, or a zesty lemonade to cut the richness. Gift it in cellophane bags tied with twine – instant edible happiness! Watching a movie? Skip the bowl, pass the baking sheet… couch crumbs are mandatory.

Mix It Up: Your Snack, Your Rules!

This recipe begs for creativity! Try these twists:

1. Spicy Everything: Add 1 tsp smoked paprika + ½ tsp cayenne to seasoning butter.
2. Cheesy Everything: Toss in ½ cup grated Parmesan AFTER baking (while still slightly warm).
3. Seedy & Nutty: Add ¼ cup pepitas + ¼ cup sunflower seeds to dry mix.
4. Gluten-Free Guru: Use GF pretzels, crackers (like Simple Mills), and Chex. Ensure Worcestershire is GF!
5. Ranch Everything: Swap dill for 2 tsp dried ranch seasoning mix (omit extra salt).

Wyatt’s Whispered Snack Secrets

This recipe evolved from my dugout disaster! Early versions used bagel chunks (too chewy) and pre-made everything seasoning (too salty). The Worcestershire? Total lightbulb moment during a fridge raid. Biggest lesson: PATIENCE IS CRUNCH. Rushing the cool-down ruined three batches before I learned my lesson. Funny story: My dog, Biscuit, once snatched a cooling sheet off the counter. He crunched happily while I chased him yelling “THAT’S GARLIC, YOU FOOL!” (He was fine, just very popular with squirrels that week). Now I guard cooling snacks like a dragon with treasure. Make it yours – that’s the joy!

Snack SOS: Your Questions, Answered

Q: Why is my mix chewy/soggy?
A: Three culprits! 1) Didn’t cool completely before storing (traps steam). 2) Overcrowded the baking sheet – spread it thin! 3) Used too much butter/oil. Measure precisely!

Q: Can I make this ahead?
A: Absolutely! Bake, cool COMPLETELY, and store airtight for up to 2 weeks. It actually gets crunchier after day one as flavors meld. Revive slightly stale mix by rebaking at 250°F for 10 mins.

Q: Help! I’m allergic to [X]. Substitutions?
A: No worries, friend! Dairy-free? Use vegan butter + skip Goldfish (add extra pretzels/GF crackers). Nut-free? Skip nut variations (seeds are fine!). Soy-free? Swap Worcestershire for coconut aminos.

Q: Can I use different cereals/crackers?
A: Go wild! Stick to 8 cups total dry mix. Try Wheat Chex, oyster crackers, even broken Melba toasts. Avoid super-sugary cereals or anything too delicate (like plain rice cakes).

Nutritional Nibbles (Approximate per ½ cup serving)

Calories: 180 | Fat: 9g | Carbs: 21g | Fiber: 1g | Sugar: 1g | Protein: 3g | Sodium: 340mg
Note: Values vary based on specific brands and ingredient swaps. Enjoy mindfully… or don’t, I won’t judge your second handful!

Final Thoughts:
There’s something oddly comforting about a snack that’s equal parts crunchy, salty, and nostalgic—and these Everything Seasoned Snack Crackers check every box. Whether you’re throwing together a party mix, sneaking handfuls from the container, or packing them into lunchboxes, this recipe brings joy with every bite. It’s a little messy, wildly addictive, and totally worth it. Don’t be surprised if they disappear faster than you expect—just means it’s time to make another batch.