Best Delicious Wasabi Snack Mix Recipes

Salty-Savory-Spicy Snack Mix image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 14 cups

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter, cut into 8 pieces
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon cayenne pepper
8 cups (3 ounces) popped popcorn
6 cups (6 ounces) rice cereal squares
1 (5 ounces) can chow mein noodles
1 (3 oz) package rice cracker snack mix
2 cups salted roasted cashews or dry-roasted peanuts
1 cup wasabi peas or dried peas

Steps:

Preheat oven to 250°F with racks in upper and lower thirds.
Melt butter in a small saucepan over medium-low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.
Combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas in a very large bowl. Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18- by 13-inch) rimmed sheet pans.
Bake, stirring every 15 minutes, a total of 1 hour.
Cool completely in pans on racks.

Wasabi Snack Mix image

Provided by Susie D

Categories < 60 Mins

Time 55m

Yield 20 serving(s)

Number Of Ingredients 11

6 cups corn Chex cereal (or mixture of rice, corn, & wheat chex)
2 cups rice crackers, broken
8 slices rye cocktail bread (or 1 cup mounded )
1 cup wasabi peas
1/2 cup sunflower seeds, kernels
1/4 cup butter
1/2 teaspoon ground ginger
1/4 cup hoisin sauce
1/8 cup soy sauce (low sodium)
1/4 teaspoon cayenne pepper (optional)
cooking spray

Steps:

Preheat oven to 200 degrees.
Line a half sheet pan or jelly roll pan with foil. Spray with cooking spray.
Cut 2'x2' cocktail rye bread into 6 squares per slice (like a tic tac toe).
In large bowl add chex cereal, rice crackers, small rye squares, wasabi peas, & sunflower kernels. Set aside.
Melt butter in small bowl in the microwave. Stir in hoisin sauce, soy sauce, ginger, & cayenne. Mix well.
Pour over snack mix. Stir gently until all ingredients are well coated with the seasoning & butter mixture.
Pour onto prepared pan. Gently spread into thin even layer.
Place in oven. Cook 45 minutes or until mixture is crisp. Stir every 15 minutes to ensure even cooking.

Nutrition Facts : Calories 56.4, Fat 4.3, SaturatedFat 1.7, Cholesterol 6.2, Sodium 187.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.1, Protein 1.4

Turf Mix image

Provided by Anna Stockwell

Yield Makes about 12 cups

Number Of Ingredients 13

3 cups Chex rice cereal (about 3.5 oz.)
2 cups wasabi peas (about 6 oz.)
1 (3.5-oz.) bag Dang sticky-rice chips
1 (3.3-oz.) bag baked snap pea crisps
1 (3.1-oz.) bag Dang coconut chips
1/2 cup (1 stick) unsalted butter, melted
2 (0.18-oz.) packages SeaSnax, torn into quarters
1 Tbsp. plus 2 tsp. garlic powder
1 Tbsp. finely grated lime zest (from about 2 1/2 limes)
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. sugar
1/4 cup dried dill, plus more for serving

Steps:

Preheat oven to 325°F. Toss rice cereal, wasabi peas, rice chips, snap pea crisps, and coconut chips in a large bowl. Drizzle butter over and toss gently to coat. Transfer to a parchment-lined rimmed baking sheet and bake until lightly golden brown and warmed through, 8-10 minutes.
Meanwhile, wipe out bowl and set aside. Pulse SeaSnax, garlic powder, lime zest, cayenne, salt, sugar, and 1/4 cup dill in a spice grinder or mini food processor, shaking or scraping down sides as needed, until finely ground.
As soon as snack mix comes out of the oven, transfer in 3 batches to reserved bowl, sprinkling each batch after adding to bowl with about one-third of dill-seaweed mixture. Gently toss with your hands (it should still be warm at this point, but cool enough to touch) until thoroughly coated. Let cool completely. Top with more dill to serve.
Do Ahead: Turf mix can be made 5 days ahead. Let cool, then store in an airtight container at room temperature.