Even though when it comes to snacking, I tend to prefer salty and crunchy over sweet, I have never been a huge fan of store bought party mixes; I find them generally flavorless and boring. There are some commercially available ones that I do like, but most of them have some ingredients that I don’t care for, like peanuts. As Ethan pointed out, the problem with pre-made mixes is that you are always trying to either find something or avoid something. The beauty of making your own mix is that you can add in only the things that you like. This Sweet and Salty Snack Mix is filled with some of my favorite crunchy snacks. If you have other things you like in your snack mix, add them it. This recipe is a great basic snack mix that invites your own creativity. If you want to add some heat, a couple of teaspoons of Sriracha mixed in to the seasoning would be great. Next time you are having company over, or just planning a Netflix and Chill weekend, whip of a batch of our Sweet and Salty Snack Mix.
Note: You can easily make this gluten-free by using gluten-free pretzels and gluten-free tamari in place of the soy sauce.
6 cups Rice Chex cereal
1 1/2 cups sesame sticks
1 1/2 cups Asian rice cracker mix
1 1/2 cups pretzel chips
1 stick vegan butter
3 tablespoons soy sauce
1/4 cup pure maple syrup
1. Preheat the oven to 275°. Line 2 large baking sheets with foil and set aside.
2. In a large bowl, combine the cereal with the nuts, sesame sticks, rice cracker mix, and pretzels.
3. In a medium saucepan over medium heat, combine the butter, maple syrup, and soy sauce. Bring to a simmer, whisking to thoroughly combine. Pour the mixture over the snack mix and toss to coat completely. Season generously with salt and spread on the prepared baking sheets. Bake for 35 minutes, stirring every 10 minutes and shifting the sheets, until nearly dry and toasted.
4. Remove from the oven and cool completely, stirring occasionally.
Makes about 10 cups. The snack mix can be stored in airtight containers at room temperature for up to 2 weeks.