There is a particular comfort in having a jar of something savory sitting on the counter. This mix is designed for grazing. It combines the airy crunch of cereal squares with the dense snap of pretzels and the buttery richness of pecans and cashews.
The secret here lies in the sauce and the slow bake. We create a dark, umami-rich glaze using soy sauce, Worcestershire, and hot sauce. By baking the mix at a low temperature for a full hour, the liquid evaporates slowly. This allows the flavor to soak deep into the cereal and nuts rather than just sitting on the surface. The chow mein noodles add an unexpected texture that sets this version apart from the standard holiday tins.
The Recipe
Yields: 5 Cups | Prep time: 10 minutes | Cook time: 1 hour
Ingredients
The Sauce
- 1/4 cup butter, melted
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 teaspoon seasoning salt
- 1/4 teaspoon garlic powder
The Mix
- 1 cup chow mein noodles
- 1 cup crispy rice cereal squares
- 1 cup crispy wheat cereal squares
- 1 cup broken pretzel sticks
- 1/2 cup pecan halves
- 1/2 cup cashews
Instructions
1. Prepare the Sauce In a small bowl, whisk together the melted butter, soy sauce, Worcestershire sauce, hot sauce, seasoning salt, and garlic powder. Ensure the spices are well dissolved in the butter.
2. Combine the Dry Goods Preheat your oven to 250°F (120°C). In a large 15x10x1-inch jellyroll pan (or a large roasting pan), combine the chow mein noodles, rice cereal, wheat cereal, broken pretzel sticks, pecans, and cashews. Spread them out to ensure you have a good visual mix of ingredients.
3. Coat and Bake Drizzle the butter mixture evenly over the cereal and nut mixture. Toss everything gently with a spatula or your hands until the dry ingredients are coated. Bake for 1 hour. Stir the mixture every 15 minutes. This is crucial as it prevents the bottom from scorching and ensures the sauce dries evenly onto the snacks.
4. Cool and Store Remove the pan from the oven. Let the mix cool completely in the pan. It will continue to crisp up as it cools. Store in an airtight container or a glass jar.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these simple traditions without the distraction of ads.
Savory Soy & Pecan Snack Mix
This savory snack mix combines crispy cereal, pretzels, and pecans with a rich soy and Worcestershire glaze. Baked low and slow for an hour, the sauce soaks into the mix for a deep, umami flavor perfect for grazing.
Ingredients
The Sauce
The Mix
Instructions
Prepare the Sauce
-
In a small bowl, whisk together the melted butter, soy sauce, Worcestershire sauce, hot sauce, seasoning salt, and garlic powder. Ensure the spices are well dissolved in the butter.
Combine the Dry Goods
-
Preheat your oven to 250°F (120°C). In a large 15x10x1-inch jellyroll pan (or a large roasting pan), combine the chow mein noodles, rice cereal, wheat cereal, broken pretzel sticks, pecans, and cashews. Spread them out to ensure you have a good visual mix of ingredients.
Coat and Bake
-
Drizzle the butter mixture evenly over the cereal and nut mixture. Toss everything gently with a spatula or your hands until the dry ingredients are coated. Bake for 1 hour. Stir the mixture every 15 minutes. This is crucial as it prevents the bottom from scorching and ensures the sauce dries evenly onto the snacks.
Cool and Store
-
Remove the pan from the oven. Let the mix cool completely in the pan. It will continue to crisp up as it cools. Store in an airtight container or a glass jar.
