Pretzels, sesame sticks, coconut chips, and peanuts are made even crunchier with a sesame seed coating. When the mix is in the oven and still tacky, you'll stir it around every 15 minutes and shower it with a coat of seeds every time. When the mix comes out of the oven, it's craggy and alluring, but a little sticky, too—that's the soy sauce and hot honey, which you can make yourself or purchase.
To make sure it's not too gloppy, give the mix lots of space on the baking sheets; you'll likely need to use three. This recipe makes a lot of snack, but keep extras around in a jar—like we have on the editorial table right now. Or we did have the other day. Hmm, wonder where it went. —Ali Slagle
pretzels of any small variety (crisps, rods, twists)
unsalted, roasted peanuts
coconut shards/chips (not shredded)
Sesame seeds, for coating
In This Recipe
Heat the oven to 275° F. Line 2 (but preferably 3, if you have them) baking sheets with parchment paper.
Melt the butter with the hot honey and soy sauce over low heat, stirring from time to time and until the honey has melted. Stick a pretzel in and taste the seasoning: Is it spicy enough? If not, add more honey. Is it too salty? Add more honey. Is it missing something else entirely (rice vinegar, curry powder, chile paste)? Go ahead and add it!
Meanwhile, in an enormous bowl, mix together the pretzels, sesame sticks, peanuts, and coconut. Look at it: Feel like there's not enough pretzels or coconut for your liking? Add more.
When the butter mixture's melted, pour it over the snack mixture and mix well (with your hands, preferably, but a spoon is okay). Make sure all the ingredients are well coated.
Spread the mix onto the prepared baking sheets thinly and evenly; you want everything to crisp up evenly.
Then, sprinkle a shower of sesame seeds over. Bake for 15 minutes, then take the mixture out, give it a stir, and shower again with sesame seeds. Repeat after 15 more minutes in the oven. Your mix is done when it's crisped, usually around 45 minutes -- it turns from done to burned quickly so keep an eye on during the last 15 minutes!
Let cool. Store in an airtight container for up to a week.