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Epicurious

Salty-Savory-Spicy Snack Mix

By Gina Marie Miraglia Eriquez

4.0

(5)

Bowls of saltysavoryspicy snack mix.
Photo by Chris Gentile

Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often because you won't want to run out.

Cooks' Notes:

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.

Editor’s note: This recipe has been updated as a part of our archive repair project.

Recipe information

  • Total Time

    1 1/2 hours

  • Yield

    Makes 14 cups

Ingredients

1 stick (1/2 cup) unsalted butter, cut into 8 pieces
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon cayenne pepper
8 cups (3 ounces) popped popcorn
6 cups (6 ounces) rice cereal squares
1 (5 ounces) can chow mein noodles
1 (3 oz) package rice cracker snack mix
2 cups salted roasted cashews or dry-roasted peanuts
1 cup wasabi peas or dried peas

Preparation

  1. Step 1

    Preheat oven to 250°F with racks in upper and lower thirds.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Bake, stirring every 15 minutes, a total of 1 hour.

    Step 5

    Cool completely in pans on racks.

TagsSnackVegetarianOven BakeSuper BowlEpicurious

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