Oyster Cracker Churro Snack Mix

This sweet and salty Churro Snack Mix recipe combines the cinnamon sugar flavor of churros with a desirable salty kick. The perfect snack to delight your tastebuds!

Churro snack mix piled high in a white bowl.

Why You’ll Love This

This easy-to-make snack mix is great for parties, the holiday season, quiet movie nights at home, or anytime you need to satisfy a snack craving.

It’s sure to please adults and kids alike! They are like poppable churro bites.

It is a great snack to pack for school or work.

It’s a take on Toffee Crack, Christmas Crack, or Snack Crack, which is saltine cracker toffee covered with chocolate.

A few of our other favorite snack recipes are Seasoned Ritz Bits Crackers, Firecracker Cheez Its, Chocolate Covered Pretzel Rods, Ranch Party Mix, and Honey Mustard Pretzels.

Check out our popular Spicy Oyster Cracker recipe below.

Ingredients for oyster cracker churro snack mix on a dark surface.

Key Ingredients

Please see the recipe card below for a full list of ingredients and instructions.

  • Crackers – For this Churro Snack Mix recipe, we are using oyster crackers. I highly recommend the Nabisco brand.
  • Topping – Dark brown sugar, unsalted butter, ground cinnamon, vanilla extract, granulated sugar, and kosher salt.

How to Make Oyster Cracker Churro Snack Mix

Preheat the oven to 350 degrees F. Line an extra large baking sheet with aluminum foil and parchment paper.

Oyster crackers spread out on a lined baking sheet.
Cinnamon sugar topping for oyster cracker churro snack mix in a glass ramekin on a dark surface.

Arrange the oyster crackers in a single layer on the prepared baking sheet.

In a small bowl, mix one teaspoon of cinnamon, granulated sugar, and kosher salt. Set aside.

Dark brown sugar and butter for oyster cracker churro snack mix in a silver saucepan on a dark surface.
Butter and sugar mixture for oyster cracker churro snack mix boiling in a saucepan.

In a small heavy-bottomed saucepan, heat the butter and brown sugar over medium heat until boiling.

Boil for 2 minutes, stirring occasionally. Remove it from the heat and stir in the vanilla and one teaspoon of cinnamon.

Pouring the toffee mixture over the oyster crackers in a lined baking sheet.
Toffee mixture on oyster crackers on a baking sheet.

Pour the toffee mixture over the crackers and gently toss to coat evenly. A rubber spatula is the best tool for this in my opinion.

The oyster cracker churro snack mix baking in the oven.
Adding cinnamon sugar to the oyster cracker churro snack mix.

Bake for 10 minutes until bubbly and golden. Remove from the oven and immediately sprinkle the cinnamon sugar mixture evenly over the top of the crackers.

Oyster cracker churro snack mix broken up on a baking sheet.
Oyster cracker churro snack mix in a light bowl on a dark surface.

Let them cool completely for at least 30 minutes. Break the oyster cracker snack mix into small pieces and serve.

Oyster cracker churro snack mix in a light bowl on a dark surface.

Tips

  • If you don’t have parchment paper, be sure to butter the aluminum foil or butter the baking sheet. This is toffee, and it will stick to the pan.
  • Let the butter and sugar mixture boil for exactly 2 minutes, watching it closely.
  • Add an additional one teaspoon of cinnamon if you like an extra strong cinnamon flavor.
  • You can use salted butter for a saltier bite if you like.
  • Light brown sugar works just as well, but I like the extra molasses flavor in dark brown sugar.
  • Drizzle some melted chocolate over the top to add a little extra sweetness.

FAQs

Storing

Store cooled snack mix in an airtight container or bag for up to 1 week. If it starts to get soft, you can reheat them in a 325 degree F oven and spread them on a baking sheet in a single layer for about 5 minutes.

Freezing

This snack mix does not freeze well.

More Snack Mix Recipes

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Churro snack mix piled high in a white bowl.

Oyster Cracker Churro Snack Mix

The perfect combination of sweet and salty in an easy to make cracker snack mix.
5 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 17
Calories: 217kcal
Author: Leigh Harris

Ingredients
 

  • 9 oz Oyster crackers 5 cups
  • 1 cup Dark brown sugar or light brown sugar
  • 1 cup Unsalted butter
  • 2 tsp Ground cinnamon divided
  • 1 tsp Vanilla extract
  • 3 tbsp Granulated sugar
  • 3/4 tsp Kosher salt

Instructions

  • Preheat the oven to 350 degrees F. Line an extra large rimmed baking sheet with aluminum foil and parchment paper.
  • Arrange the oyster crackers in a single layer on the prepared baking sheet. In a small bowl mix 1 teaspoon of cinnamon, granulated sugar, and kosher salt. Set aside.
    9 oz Oyster crackers, 2 tsp Ground cinnamon, 3 tbsp Granulated sugar, 3/4 tsp Kosher salt
  • In a small heavy-bottomed saucepan, heat the butter and brown sugar over medium heat until boiling. Boil for 2 minutes, stirring occasionally. Remove it from the heat and stir in the vanilla and 1 teaspoon of cinnamon.
    1 cup Dark brown sugar, 1 cup Unsalted butter, 1 tsp Vanilla extract
  • Pour the toffee mixture over the crackers and gently toss to coat evenly. Bake for 10 minutes until bubbly and golden. Remove from the oven and immediately sprinkle the cinnamon sugar mixture evenly over the top of the crackers.
  • Let them cool completely and then break and crack them apart before serving.

Notes

If you don’t have parchment paper be sure to butter the aluminum foil or butter the baking sheet. This is toffee and it will stick to the pan.
Storing – Store the oyster cracker snack mix in an airtight container or bag for up to one week.
Reheating – Place them in a single layer on a rimmed baking sheet and reheat in a 325-degree F oven for about 5 minutes.

Nutrition

Calories: 217kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 249mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 335IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg

Recipe adapted from CookiesandCups

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