The Asian standbys of soy sauce, hoisin, and toasted sesame oil, along with those crisp and shiny Japanese rice snacks, have become so much a part of American cuisine that’s there’s nothing “ethnic” about this truly addictive party mix. We guarantee that you won’t be able to keep from nibbling on it all evening long! In fact, we predict that you will find yourself making it often because you won’t want to run out of it. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.
- 1 stick (1/2 cup) unsalted butter, cut into 8 pieces
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon asian 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 asian rice cracker snack mix
- 2 cups salted roasted cashews or dry-roasted peanuts
- 1 cup wasabi peas or dried peas
- 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.