Sesame rice crackers and wasabi peas add crunch and fire to this asian party snack mix. It's perfect as an appetizer or snack, and oh so easy to make!
2 cups crispy corn cereal squares (such as Corn Chex)
2 cups crispy rice cereal squares (such as Rice Chex)
2 cups sesame rice crackers, broken
1 cup tiny fat-free pretzel twists
3/4 cup wasabi peas
1/4 cup lightly salted dry-roasted peanuts
3 tablespoons unsalted butter
1 tablespoon sugar
1 tablespoon curry powder
1 tablespoon low-sodium soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
How to Make It
Preheat oven to 200°.
Combine the first 6 ingredients in a large bowl; set aside. Melt the butter in a small saucepan over medium heat. Add sugar and remaining ingredients, stirring with a whisk. Pour butter mixture over cereal mixture, tossing gently to coat. Spread the mixture onto a jelly roll pan coated with cooking spray. Bake at 200° for 45 minutes. Cool completely before serving.
Dried green peas coated with wasabi are available by the pound in some supermarkets, often in the bulk foods department. Don't worry if you can't find them; the mix is fine without them. Rice crackers are crunchy and airy, with the mild taste of rice. Look for them in the snack or Asian section of your grocery store.
I've been using this recipe for quite a few years and it has become one of my requested contributions to family gatherings....I had to look up the recipe for a gathering this weekend! I used to use wasabi-coated peanuts, but can no longer find them, so am now using the peas (more expensive)....but everyone looks for the "hot stuff" in the mix! Love the flavor blend....I use a hot curry, so it has a bit of "zip"! Thanks for an Asian twist on an old favorite!