Wasabi Pea Snack Mix

March  5, 2015
Photo by Mark Weinberg
Author Notes

This snack mix is for when you've realized that eating an entire store-bought container of wasabi peas every three days is not a sustainable practice AND/OR for when you feel like mixing all of the best snacks together in a bowl and dousing them with what the little girls I used to babysit called "Ketchup of Death" -- Sriracha, obviously. Knock this out. You will not regret it.

These homemade wasabi peas are a little different than what you're used to, but they pack the same bite and crunch. —Kendra Vaculin

  • Serves 6
  • For the wasabi peas:
  • 1 cup dried whole peas
  • 1 1/2 tablespoons wasabi paste (find this at your local Asian market, or use wasabi powder to make paste --- usually there are directions on the container)
  • 1 tablespoon tahini
  • 1/2 teaspoon rice wine vinegar
  • 1/2 teaspoon ground mustard
  • For the snack mix:
  • 2 tablespoons unsalted butter
  • 1/8 cup (2 tablespoons) Sriracha
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon powdered ginger
  • 1/2 cup cashews
  • 2 cups crispy rice cereal squares (like Rice Chex)
  • 1 package dry ramen, broken into pieces (throw away the weird flavor packet)
  • 1/2 cup cheese crackers (like Cheez-Its, but not Cheese Nips because those are worse -- trust)
  • 1/2 cup corn chips (like Fritos)
In This Recipe
  1. In a bowl, cover peas with water and soak overnight.
  2. The next day, preheat oven to 200° F. Rinse peas and pour into a pot with fresh water and set over medium heat. Bring to a boil and then reduce to a simmer, cooking peas until they are just tender. Drain peas and allow to dry completely.
  3. Spread peas in a single layer on a parchment-lined baking sheet. Bake for 1 hour. Remove from oven and increase temperature to 250° F.
  4. Allow peas to cool slightly before pouring them into a bowl with wasabi paste, tahini, vinegar, and ground mustard. Mix to evenly coat.
  5. Spread peas in a single layer on (the same! you’re smart) parchment-lined baking sheet and cook for 20 minutes. Remove from oven and allow to cool. Peas can be made a few days ahead if kept in an airtight container. Alternatively, you can buy wasabi peas and skip right to this next step.
  6. Preheat the oven to 250° F. Melt butter in a small bowl. Add Sriracha, soy sauce, garlic, and ginger. Whisk to combine.
  7. Mix cashews, cereal, corn chips, ramen pieces, and cheese crackers in a large bowl. Pour melted butter mixture over it and toss to coat.
  8. Dump onto a parchment-lined baking sheet in an even layer. Bake until the mix is crunchy, about an hour, tossing occasionally. Allow to cool.
  9. Stir in 1/2 cup wasabi peas. Serve or store!

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