Sriracha Snack Mix with Puffed Rice and Peanuts is excerpted with permission from "Snacks for Dinner: Small Bites, Full Plates, Can't Lose" by Lukas Volger
Sriracha Snack Mix with Puffed Rice and Peanuts
INGREDIENTS
Makes about 4 cups
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2 tablespoons sriracha
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2 tablespoons brown sugar
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1 tablespoon apple cider vinegar
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1 tablespoon maple syrup
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1 cup unsalted peanuts
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1 cup raw almonds
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2 cups puffed rice
DIRECTIONS
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the sriracha, brown sugar, vinegar, salt, pepper, and maple syrup.
- Fold in the nuts and puffed rice, then spread out over a baking sheet.
- Transfer to the oven and bake, watching carefully toward the end, until the mixture darkens a shade, 25 to 30 minutes, stirring carefully just once. Almost burnt is the holy grail here, but if the mix does burn it can’t be rescued.
- Cool completely, then break the large pieces into bite-sized clumps.
- Store in an airtight container for up to 5 days.