How about one with dried apricots, cashews, sesame sticks and wasabi peas, all bathed in spicy/sweet sauce with tamari and cayenne? It hits all the flavor bells--sweet, crunchy, spicy, exotic and tangy.
I made this as a food gift for my vegan cousin, Eric. I swapped out the butter with vegan margarine. I had to sneak a taste. (Quality control, right?) Loved it! Making another batch for me--with butter!
The recipe comes from:
Christmas with Southern Living 2010
Asian Snack Mix
Page 158
Copyright 2010, Oxmoor House
2 cups Rice Chex cereal
2 cups sesame sticks (I've seen these on the salad bar at Chuck E. Cheese! My local grocery store stocks them at the end of the frozen pizza aisle, along with other unusual offerings like circus peanut candy and Mary Jane candies.)
1 cup mini twist pretzels (I used unsalted ones.)
3/4 cup salted cashews
1/2 cup chopped dried apricots
1 cup wasabi peas (These are found in a can on the Asian foods aisle.)
1/3 cup butter (or vegan margarine)
1 tablespoon granulated sugar
1 tablespoon soy sauce (I used tamari.)
2 teaspoons toasted sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Preheat oven to 225 degrees. Line a jelly roll pan with foil; spray with Pam. Set aside.
Combine the cereal, pretzels, sesame sticks, cashews, apricots and wasabi peas in a large bowl.
In a small saucepan over medium heat, melt the butter. Add the remaining ingredients and stir well. Alternatively, you can place these ingredients in a 2-cup glass measuring cup, cover and microwave on High for one minute or until butter is melted and the sugar dissolves.
Pour over cereal mixture and toss to coat. Spoon the mixture onto the prepared pan.
Bake for one hour, stirring every 15 minutes. Cool completely. Store in an airtight container for up to one month.
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