Preheat the oven to 300° F. Line a large baking sheet with parchment paper or foil.
Pour the pretzel twists into a large bowl. Use a potato masher or the bottom of a glass to slightly crush and break them.
Add in the Chex cereal and peanuts, and toss to combine the three.
Make the sauce:
Whisk together the barbecue sauce, apple cider vinegar, melted butter, teaspoon of garlic powder, onion powder, ½ teaspoon of salt, and the pepper in a separate, small bowl.
Pour this over the pretzel-cereal mixture, and toss to coat everything thoroughly with the sauce.
Bake:
Spread the cereal mixture evenly onto the prepared baking sheet.
Bake for 45 minutes, stirring the mixture every 10 minutes.
Remove the sheet from the oven and allow the mix to cool to room temperature.
Finish the mix:
Pour the snack mix into a serving bowl or resealable container. Add in the ½ teaspoon of chili powder, ½ teaspoon of garlic powder, and ½ teaspoon of salt.
Stir the spices thoroughly into the mix.
The mix can be served or stored in the resealable container for up to 5 days.
Notes
I like using Corn Chex in this mix, but if you prefer a blend of Chexes feel free to mix a couple together.
This recipe calls for a mustard-style barbecue sauce, which may also be labeled as Carolina-style. Sweet Baby Ray's makes one and there are also varieties available from Heinz and Jimmy Jack's, too.
Want to make your own mustard-based barbecue sauce? Here's a recipe for Georgia Mustard Barbecue Sauce from Spruce Eats that you can try.