Churro Snack Mix

Ingredients

• 2 cups Unsalted butter (Melted; use a large pot)
• 2 cups Dark brown sugar (Packed tightly)
• 2 tsp Vanilla extract (Pure extract preferred)
• 4 tsp Ground cinnamon (Divided: 2 tsp for coating, 2 tsp for topping)
• 5 bags Oyster crackers (Standard 8‑oz bags, plain salted)
• 1 cup Granulated sugar (For topping)
• 1 tsp Salt (Fine table salt, for topping)

Instructions

1. Make butter‑brown‑sugar glaze

   In a large pot, combine 2 cups butter and 2 cups packed dark brown sugar. Heat over medium‑high, stirring constantly, until the mixture melts and comes to a gentle boil. Remove from heat and stir in 2 tsp vanilla extract and 2 tsp ground cinnamon.

   Time: PT10M

2. Prepare crackers

   Open 5 bags of oyster crackers and place them in a large mixing bowl.

   Time: PT2M

3. Coat crackers with glaze

   Pour the hot butter‑sugar glaze over the crackers. Using a spatula, gently toss until every cracker is evenly coated without crushing them.

   Time: PT5M

4. Line pan and spread

   Line a large baking pan (or two pans if needed) with aluminum foil, making sure the entire surface is covered. Spread the coated crackers in an even layer.

   Time: PT5M

5. Bake

   Place the pan in a pre‑heated oven and bake at 350°F for 15 minutes, rotating the pan halfway through for even color.

   Time: PT15M

   Temperature: 350°F

6. Prepare cinnamon‑sugar topping

   While the mix bakes, combine 1 cup granulated sugar, 2 tsp ground cinnamon, and 1 tsp salt in a small bowl. Stir until evenly mixed.

   Time: PT5M

7. Cool slightly

   Remove the pan from the oven and let the snack mix cool on the foil for about 5 minutes so the glaze thickens but is still warm.

   Time: PT5M

8. Add topping and toss

   Sprinkle the cinnamon‑sugar mixture over the warm snack mix. Using the spatula, toss gently until the coating is evenly distributed.

   Time: PT3M

9. Final cool and serve

   Transfer the coated snack mix to a serving tray or bowl. Allow it to cool completely before serving or storing.

   Time: PT5M

Nutrition Facts

Calories

1012

Protein

8 g

Carbohydrates

33 g

Fat

38 g

Fiber

5.7 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Dark brown sugar: Light brown sugar, White sugar + molasses
• Instead of Vanilla extract: Vanilla paste, Imitation vanilla
• Instead of Ground cinnamon: Cinnamon sugar blend
• Instead of Oyster crackers: Saltine crackers, Cheese crackers
• Instead of Granulated sugar: Coconut sugar, Brown sugar (adjust amount)
• Instead of Salt: Sea salt, Kosher salt (adjust volume)

Equipment Needed

• Large pot
• Wooden spoon or heat‑proof spatula
• Measuring cups and spoons
• Mixing bowl (large)
• Baking pan or sheet
• Aluminum foil
• Oven
• Spatula for tossing
• Cooling rack (optional) (optional)

Critical Steps — Do Not Skip

• Melt butter and brown sugar without burning
• Coat crackers evenly without crushing them
• Bake just until lightly golden (15 min at 350°F)
• Add cinnamon‑sugar topping while the mix is still warm

Chef Tips from the Video

• For extra churro flavor, add a pinch of ground nutmeg to the glaze
• If you like extra crunch, toast the oyster crackers lightly before coating

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture may become soggy after thawing.

Room temperature: Can sit at room temperature in a sealed container for up to 2 days.

Make-Ahead Tips

• Glaze can be prepared up to 30 minutes ahead and kept warm on low heat
• Cinnamon‑sugar topping can be mixed a day before and stored in a small jar