Full of salty nuts, pretzels, and cereal and doused with a butter- and Worcestershire-based glaze, the classic snack mix racks up sodium quickly (and who honestly stops at the barely 1/2 cup serving suggestion?). Our Asian-inspired mix saves 160mg sodium per serving with plenty of crunch and bold, salty flavor in a more generous 3/4 cup portion.
1 cup unsalted miniature pretzels
1 cup whole-wheat cereal squares (such as Chex)
3/4 cup wasabi peas
2/3 cup unsalted roasted cashew halves
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper
4 cups unsalted air-popped popcorn
Est. added sugars 1g
How to Make It
Preheat oven to 250°F.
Combine the first 4 ingredients in a large bowl. Combine canola oil and next 5 ingredients (through red pepper), stirring with a whisk. Drizzle oil mixture over pretzel mixture; toss to coat. Add popcorn; toss.
Spread popcorn mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring once after 15 minutes. Cool.
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