Sure thing! Here’s a full blog post for Spicy Buffalo Ranch Chex Mix, written just like we’d chat about it in the kitchen:
You know when you’re watching the game or having a movie night and you just want something bold and crunchy to snack on?
This Spicy Buffalo Ranch Chex Mix is IT.
It’s buttery, spicy, a little tangy from the ranch, and totally addictive.
I’ve made this for game day parties, lazy Sunday afternoons, and even packed it up for road trips.
Always a hit. And guess what? Super easy to make at home without buying the pre-made stuff.
Why I Love This Recipe
Okay, here’s the deal: this mix is everything I love in a snack.
- Crunchy, buttery, spicy, and a little tangy from the ranch.
- Takes almost no time to throw together.
- Way better (and fresher) than anything store-bought.
- Easy to double for a crowd or store for later.
I first made this when I wanted something buffalo-flavored but wasn’t in the mood for wings. I tossed some pantry staples together, tested a few batches, and now I can’t stop making it.
What You’ll Need
Dry Ingredients
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 2 cups mini pretzels
- 1 cup cheese crackers (like Cheez-Its)
- 1 cup roasted peanuts (unsalted or lightly salted)
Seasoning Sauce
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup buffalo wing sauce (Frank’s RedHot recommended)
- 1 oz (1 packet) dry ranch seasoning mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
Pro Tips
✅ Don’t skip the parchment paper—it makes cleanup so easy.
✅ Stir the mix halfway through baking so it crisps evenly.
✅ Let it cool completely before storing, or it’ll get soggy.
✅ Adjust the buffalo sauce for more or less heat.
✅ Store in an airtight container to keep it crunchy for days.
Tools You’ll Need
- Large mixing bowl
- Silicone spatula
- Measuring cups & spoons
- Small microwave-safe bowl
- Large baking sheet
- Parchment paper
- Oven
Substitutions & Variations
- Swap peanuts for almonds, cashews, or sunflower seeds.
- Use gluten-free pretzels and Chex to make it gluten-free.
- Add bagel chips, rye chips, or popcorn for extra texture.
- Swap buffalo sauce for BBQ sauce for a smoky version.
Make Ahead Tips
You can make this up to 5 days ahead and store in an airtight container at room temp. Perfect for prepping before a party.
Macros (Per Serving, approx. 3/4 cup, makes 10 servings)
- Calories: ~220
- Protein: 4g
- Fat: 14g
- Carbs: 18g
- Fiber: 1g
- Sugar: 2g
Why This Recipe Works (Quick Science)
- Buffalo sauce + butter: Butter smooths out the sharp vinegar notes of buffalo sauce and helps it cling to the cereal.
- Ranch powder: Adds creamy, herby balance that cools down the spice.
- Low & slow bake: Baking at 250°F dries out the mix without burning it, locking in the flavors.
Common Mistakes
❌ Baking at too high a temp: You’ll burn the mix before it crisps.
❌ Not stirring: The sauce won’t coat evenly.
❌ Using margarine instead of butter: It’ll taste oily and weird.
❌ Skipping cooling: Traps moisture = soggy Chex mix.
What to Serve With
- Buffalo wings or sliders for a full-on game day spread.
- Veggie sticks with ranch dip to balance the heat.
- Cold beers, lemonade, or soda—whatever you’re feeling!
FAQ
Q: Can I make this not spicy?
A: Yep! Just swap buffalo sauce for mild BBQ sauce or melted butter and ranch mix alone.
Q: How long does it last?
A: About 1 week sealed tight in a cool spot.
Q: Can I microwave this like some Chex mixes?
A: I wouldn’t. The oven gives it the best crispy texture without sogginess.
Let’s Make It!
Makes: 10 servings
Cook Time: 45 minutes (plus 10 minutes prep)
Step 1: Mix the Dry Ingredients
In a large bowl, combine the Rice Chex (3 cups), Corn Chex (3 cups), mini pretzels (2 cups), cheese crackers (1 cup), and roasted peanuts (1 cup). Gently toss them together.
Step 2: Make the Buffalo Ranch Sauce
In a microwave-safe bowl, melt 1/2 cup butter. Stir in 1/3 cup buffalo wing sauce, 1 packet ranch seasoning, 1 tbsp Worcestershire sauce, and 1 tsp garlic powder until smooth.
Step 3: Coat the Mix
Pour the sauce evenly over the dry mix. Gently stir with a silicone spatula until everything is well-coated and glossy.
Step 4: Spread & Bake
Spread the coated mix in an even layer on a parchment-lined baking sheet. Bake at 250°F for 45 minutes, stirring halfway through.
Step 5: Cool & Serve
Remove from oven and let it cool completely on the pan. This helps it crisp up.
Leftovers & Storage
Let it cool fully, then store in an airtight container at room temp for up to 1 week. It’ll stay crunchy and delicious.
Conclusion
And that’s it—easy, right? I’d love to hear how your Spicy Buffalo Ranch Chex Mix turns out! Leave me a comment below with your favorite variations or any questions. Now go make a batch, turn on the game, and enjoy every crunchy, spicy bite.
