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
For the wasabi peas:
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)
In a bowl, cover peas with water and soak overnight.
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.
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.
Allow peas to cool slightly before pouring them into a bowl with wasabi paste, tahini, vinegar, and ground mustard. Mix to evenly coat.
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.
Preheat the oven to 250° F. Melt butter in a small bowl. Add Sriracha, soy sauce, garlic, and ginger. Whisk to combine.
Mix cashews, cereal, corn chips, ramen pieces, and cheese crackers in a large bowl. Pour melted butter mixture over it and toss to coat.
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.