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Swicy, savory and endlessly crunchy, this snack mix will have everyone clamoring for more. And the best thing about this recipe? You can use your favorite chips, crackers, chips and cereal instead of whatever the store bought brands put together.
snack mix
Fiona Kennedy
makes 12 cups
Swicy, savory and endlessly crunchy, this snack mix will have everyone clamoring for more. And the best thing about this recipe? You can use your favorite chips, crackers, chips and cereal instead of whatever the store bought brands put together.
½ cup unsalted butter
½ cup maple syrup
2 Tbs. white miso paste
2 Tbs. soy sauce
2 tsp. Hudson Valley salt (4290)
6 cups cereal (Like rice or corn Chex)
6 cups of assorted chips, nuts and/or crackers (like Gold fish crackers, pretzels, wasabi peas)
3 Tbs. Shichimi Togarashi seasoning 7291
Preheat oven to 275F. Melt butter in a small saucepan over medium heat. Once butter is melted, whisk in maple syrup, miso, soy sauce and salt until smooth. Set aside.
Place cereal and your choice of chips, nuts and/or crackers in a large roasting pan. Pour over butter mixture and gently stir with a spatula until everything is evenly coated. Sprinkle over 2 Tbs. of Shichimi Togarashi and stir to combine.
Place roasting pan in oven and bake for 60-70 minutes, stirring about every 10-15 minutes, or until mixture is golden brown and aromatic. Remove from oven, give it one more thorough stir, and sprinkle remaining Shichimi Togarashi over the top. Let mixture cool completely before consuming as it will continue to crisp up as it cools. Once cool, transfer to an airtight container and store at room temperature.
