2 cups regular shrimp cracker fries (such as Nongshim)
1 cup macadamia nuts
3/4 cup packed light brown sugar
6 tablespoons (3 oz.) salted butter
3 tablespoons light corn syrup
3 tablespoons soy sauce
1 tablespoon nanami togarashi (such as S&B)
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups wasabi peas (from 1 [4.23-oz.] pkg.)
How to Make It
Preheat oven to 300°F.
Combine cereal, popcorn, shrimp cracker fries, and macadamia nuts in a large bowl.
Cook sugar, butter, syrup, and soy sauce in a small saucepan over medium, stirring occasionally, until mixture comes to a boil, about 3 to 4 minutes. Reduce heat to medium-low, and cook, stirring often, until sugar is completely dissolved, about 1 to 2 minutes. Remove from heat, and quickly stir in togarashi, salt, and baking soda. Pour syrup mixture over popcorn mixture, stirring gently until well coated.
Spread popcorn mixture in a single layer on a parchment paper–lined rimmed baking sheet. Bake in preheated oven until lightly golden, 25 to 30 minutes, stirring after 15 minutes. Transfer baking sheet to a wire rack, and let cool completely, about 15 minutes. Pour mixture into a medium serving bowl, and stir in peas. Serve immediately, or store in an airtight container up to 3 days.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.