This mix is an explosive combination of flavors: sweet, sour, salty, spicy (but not too spicy), they’re all in here. It’s addictively crunchy, and pretty to boot. Just go ahead and make it. Gochugaru is the only ingredient that might be hard to come by. It’s available at Asian grocers and by mail order (but we can usually find it at Whole Foods). If you can’t find Gochugaru, or togarashi for that matter, just substitute a healthy teaspoon of crushed red pepper.
2 tablespoons soy sauce
2 tablespoons pure maple syrup
2 teaspoons lime zest plus 1 tablespoon fresh juice (from 1 lime)
1 teaspoon kosher salt
2 cups toasted unsalted cashews (about 8 oz.)
2 cups toasted unsalted peanuts (about 8 oz.)
2 tablespoons black sesame seeds
1 tablespoon gochugaru (Korean red chile flakes) or 2 tsp. shichimi togarashi (Japanese spice mix)
1 cup wasabi peas
1 cup toasted unsweetened flaked coconut
How to Make It
Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper and coat lightly with cooking spray.
Whisk together soy sauce, maple syrup, lime zest, lime juice, and salt in a large bowl. Add cashews and peanuts; toss to coat. Add sesame seeds and gochugaru; toss to coat. Spread nut mixture in a single layer on prepared baking sheet. Bake in preheated oven, stirring every 10 minutes, until mixture is tacky but not moist, 25 to 30 minutes.
Transfer baking sheet to a wire rack; cool mixture completely, about 20 minutes.
Transfer mixture to a bowl. Add wasabi peas and coconut; toss to combine.
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