Sweet & Spicy Sesame Snack Mix
When you're craving intense flavor and satisfying crunch, something salty and sweet with just a hint of heat, this sesame-forward snack mix hits all the right notes, with the perfect variety of crunchy bits and a flavor-packed glaze featuring soy sauce, sesame oil, honey and spices.
Yield: 9 cups (about 10-12 snack-sized servings)
Ingredients
Dry mix
- 2 cups / 74 g corn chex cereal
- 2 cups / 70 g rice chex cereal
- 2 cups / 100 g mini pretzels
- ⅔ cup / 90 unsalted shelled peanuts
- ⅔ cup / 50 bagel chips
- ⅔ cup / 62 sesame sticks
- ¼ cup / 36 white sesame seeds
Sauce
- 6 tablespoons / 84 g vegetable oil
- 3 tablespoons / 63 g honey
- 2 tablespoons / 28 g sesame oil
- 2 tablespoons / 36 g soy sauce
- 1-2 tablespoons gochugaru pepper flakes*, or to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt*
Instructions
- Preheat oven to 200 degrees F. Arrange racks in upper and lower thirds of the oven (space for two sheet pans). Line two half sheet pans with parchment paper (optional, but makes for easier cleanup).
- To make sauce, mix all ingredients together in a small bowl or spouted measuring cup and whisk to combine.
- In a large bowl, gently toss all all dry ingredients together except for sesame seeds.
- Pour sauce mixture over dry ingredients, gently folding to ensure the dry ingredients are coated but not crushed. I recommend adding the wet ingredients in two additions to ensure every last bit is evenly coated with the flavorful sauce.
- Divide the snack mixture onto the two prepared baking sheets, spreading into an even layer across the entire surface rather than a big pile in the middle. Sprinkle sesame seeds evenly over the top of everything.
- Bake for a total of about 90 minutes, stirring every 15 to 20 minutes or so to ensure everything cooks evenly, until snack mix is slightly darker in color and no longer appears visibly wet.
- Let cool completely, then transfer to airtight containers to store for up to 2 weeks, or seal in a vacuum bag for up to a month.
Notes
- Korean gochugaru pepper flakes are smokier and richer than regular red pepper flakes. If you can't find them, chipotle pepper flakes would be the best substitution, but regular red pepper flakes or even a bit of chili powder will work in a pinch. However, these replacements are spicier than the gochugaru flakes, so reduce the quantity called for by at least half. Use your best judgement, you can always sprinkle on a bit more later (give it a nibble part way through baking and add more to taste if you ultimately want it hotter).
- I always recommend Diamond Kosher salt, if you can find it. If using Morton's or table salt reduce to ½ to ¾ teaspoon, or to taste. If using salted peanuts or other salted things in your mix you may want to reduce the salt even further.