Chef notes
A touch of maple syrup gives this crunchy snack a hint of sweetness.
Make-Ahead Tip: The snack mix can be stored in airtight containers at room temperature for up to 2 weeks. Re-crisp if necessary.
Ingredients
- 6 cups Rice Chex cereal
- 3 cups roasted salted mixed nuts
- 1½ cups Asian rice cracker mix
- 1½ cups sesame sticks
- 1½ cups mini pretzels
- 1 stick unsalted melted butter
- 1/4 cup maple syrup
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1½ teaspoons Thai red curry paste or sambal
- 1½ teaspoons Asian fish sauce
Preparation
Preheat the oven to 275°. In a large bowl, combine the cereal with the nuts, rice cracker mix, sesame sticks and pretzels. In a microwave safe bowl, combine the butter with the maple syrup. Melt the butter mixture in the microwave. Add the soy sauce, sesame oil, curry paste and fish sauce. Pour the liquid over the snack mix and using two spoons, toss to completely coat with the liquid. Spread the mixture onto a large rimmed baking sheet. Bake for about 40 minutes, stirring two or three times and shifting the pans, until nearly dry and toasted. Let cool completely stirring occasionally and serve in bowls.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.
