Asian-Flavored Snack Mix
Recipe courtesy of epicurious.com
The Asian standbys of soy sauce, hoisin, and toasted sesame oil, along with those crisp and shiny Japanese rice snacks, have become so much a part of American cuisine that's there's nothing "ethnic"...
1 stick (1/2 cup) unsalted butter, cut into 8 pieces
2 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp Asian sesame oil
3/4 tsp garlic powder
3/4 tsp ground ginger
3/4 tsp cayenne pepper
8 cups (3 oz) popped popcorn
6 cups (6 oz) rice cereal squares
1 (5 oz) can chow mein noodles
1 (3 oz) package Asian rice cracker snack mix
2 cups salted roasted cashews or dry-roasted peanuts
1 cup wasabi peas or dried peas
- Preheat oven to 250°F with racks in upper and lower thirds.
- Melt butter in a small saucepan over medium-low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.
- Combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas in a very large bowl. Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18- by 13-inch) rimmed sheet pans.
- Bake, stirring every 15 minutes, a total of 1 hour.
- Cool completely in pans on racks.
Snack mix can be made 2 days ahead and kept in an airtight container at room temperature. If for some reason it needs to be re-crisped, reheat it in the rimmed sheet pans in a preheated 250°F oven for 10 to 15 minutes.