Cajun Party Mix Snack Recipe
Cajun Party Mix Snack Recipe photo by Taste of Home
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Cajun Party Mix Snack Recipe

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"This is a crisp snack with punch," reports field editor Miriam Hershberger of Holmesville, Ohio. "Once you get started eating it, it's hard to stop."
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 10 servings


  • 2-1/2 cups Corn Chex
  • 2 cups Rice Chex
  • 2 cups Crispix
  • 1 cup miniature pretzels
  • 1 cup mixed nuts
  • 1/2 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon hot pepper sauce

Nutritional Facts

3/4 cup: 247 calories, 16g fat (7g saturated fat), 25mg cholesterol, 557mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 4g protein.


  1. Preheat oven to 250°. Place first five ingredients in a large bowl. Mix remaining ingredients; toss with cereal mixture. Spread into an ungreased 15x10x1-in. pan.
  2. Bake 40-60 minutes, stirring every 15 minutes. Store in airtight containers. Yield: about 2 quarts
Originally published as Cajun Party Mix Snack in Taste of Home June/July 1994, p64

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meliss.beyer User ID: 7101887 267715
Reviewed Jun. 6, 2017

"I made this for my husband, who is a Chex and cracker lover. I added less Chex and put a cup of cheez it's in it. I also didn't have celery salt so I added celery seed and some seasoned salt. My husband said it was good but was lacking flavor. If I made it again I'd add more hot sauce."

Potroast911 User ID: 3101033 2336
Reviewed Nov. 30, 2011

"This was a delightful snack mix. I multiplied the recipe and stored it in large ziploc bags. Whenever family visited some of the bags would mysteriously disappear. The only thing I would change would be to omit the nuts, which my husband kept picking out anyway."

Grandma XYZ User ID: 5670550 5019
Reviewed Oct. 8, 2011

"Such a welcome change-we enjoy these snacks year round-especially camping"

Church chef User ID: 760584 8281
Reviewed Dec. 29, 2009

"It was a welcome difference from what is commonly made. Could be a bit spicy for some but we truly liked it."

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