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.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Recipe Summary

active:
5 mins
total:
35 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F.

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  • 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.

Nutrition Facts

209 calories; fat 11.8g; saturated fat 1.8g; mono fat 5.9g; poly fat 2.9g; protein 5g; carbohydrates 23g; fiber 2g; iron 4mg; sodium 204mg; calcium 25mg; sugars 2g; added sugar 1g.
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