The ultimate cocktail snack has got to be the snack mix. Normally, this innocent looking munchie will rack up the sodium and calories quickly. This version lets you enjoy a fistful without the fear of overindulging.
Tip: If you’re not a big fan of wasabi, feel free to leave it out and simply stir raw pumpkin seeds into almond, cashew, and popcorn mix before baking.
Pair with Cranberry Sage Punch!
Sesame-Soy Party Mix
Ingredients
- 1 cup (250 mL) raw pumpkin seeds
- 1 Tbsp (15 mL) grapeseed oil, divided
- 1 tsp (5 mL) wasabi powder
- 1/4 tsp (1 mL) ground coriander
- 1 Tbsp (15 mL) toasted sesame oil
- 1 Tbsp (15 mL) low-sodium soy sauce
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) smoked paprika
- 1 cup (250 mL) raw almonds
- 2/3 cup (160 mL) raw cashews
- 4 cups (1 L) unsalted air-popped popcorn
- 2 nori sheets, cut into julienned strips
Nutrition
Per serving:
- calories255
- protein11g
- fat20g
- saturated fat3g
- trans fat0g
- carbohydrates12g
- sugars1g
- fibre3g
- sodium53mg
Directions
01
Preheat oven to 375 F (190 C).
02
On large rimmed baking tray, toss pumpkin seeds with 1 tsp (5 mL) grapeseed oil. Toast in oven until seeds are crisp and lightly browned, about 10 minutes. While seeds are still hot, sprinkle with wasabi powder and coriander. Toss to combine. Set baking tray with seasoned pumpkin seeds aside and reduce oven temperature to 250 F (120 C).
03
In large bowl, whisk together remaining 2 tsp (10 mL) grapeseed oil, sesame oil, soy sauce, garlic powder, ginger, and paprika until well combined. Add almonds and cashews and toss to coat. Add popcorn and toss. Spread popcorn mixture in single layer on rimmed baking sheet with pumpkin seeds. Bake for 15 minutes, then stir and bake for another 15 minutes. Let cool to room temperature. Sprinkle nori over cooled party mix just before dividing among small serving bowls.
