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Soy-Lime Snack Mix
Four tablespoons of butter melt with three tablespoons each of honey and low-sodium soy sauce plus two teaspoons of fresh lime zest to make the glaze. Four cups of shredded-wheat squares, two cups of broken whole-grain crackers, roasted edamame, and cashews toss through it until evenly coated, then spread across a sheet pan for a slow one-hour roast. Sixteen servings come out with a sticky, crunchy surface that holds for several days in an airtight container. The lime zest sharpens as it bakes, keeping the sweet-salty balance from tipping too far in either direction.
Equipment
- Oven
- Saucepan
- Baking sheet
Ingredients
- 4 tablespoons butter
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons lime peel, grated
- 4 cups unsweetened 100% whole-grain shredded-wheat squares
- 2 cups whole-grain crackers, broken up
- 1 cup roasted salted edamame
- 1 cup roasted salted cashews
Instructions
- 1Melt the butter, honey, soy sauce, and grated lime peel in a small saucepan over medium heat.
- 2Combine the shredded-wheat squares, broken whole-grain crackers, roasted edamame, and cashews in a large bowl. Pour the warm butter mixture over the dry ingredients and toss well to coat everything evenly. Taking your time here ensures no dry spots remain.
- 3Spread the coated mixture evenly across two large rimmed baking sheets. Bake at 275°F for 30 minutes, stirring the mix and rotating the pans halfway through the cooking time.
- 4Let the snack mix cool completely on the pans. It'll crisp up significantly as the sugars set and the mixture comes to room temperature.
Notes
- Storage: Keep the cooled snack mix in an airtight container at room temperature for up to 3 weeks.
- Cooling: Don't rush the cooling process. The mix might feel slightly soft right out of the oven, but it hardens and crunches up as it rests.
- Swap: You can substitute the cashews with peanuts or almonds if you prefer.
Recipe Details
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