Asian Sesame Chex Mix

How to Make Asian Sesame Chex Mix

1. 1

   Step 1: Preheat and combine dry mix

   Preheat the oven to 250°F (120°C). In a large mixing bowl, gently combine the Rice Chex, Wheat Chex, mini pretzels, roasted cashews, and sesame sticks until evenly distributed.

   For this step

   • 3 cupsRice Chex cereal
   • 2 cupsWheat Chex cereal
   • 1 1/2 cupsMini pretzels
   • 1 cupRoasted salted cashews
   • 1 cupSesame sticks (crunchy)
2. 2

   Step 2: Make the sesame-ginger glaze

   In a small saucepan over low heat, melt the butter and whisk in the soy sauce, honey, toasted sesame oil, and grated ginger until the mixture is smooth and slightly warm. Taste and adjust — add a touch more honey if you prefer sweeter, or a splash more soy for saltiness.

   For this step

   • 4 tablespoonsUnsalted butter
   • 2 tablespoonsLow-sodium soy sauce
   • 1 tablespoonHoney
   • 1 teaspoonToasted sesame oil
   • 1 tablespoonFresh grated ginger
   
3. 3

   Step 3: Toss cereal with glaze

   Pour the warm glaze evenly over the cereal mixture and gently fold with a spatula until everything is lightly coated. Work quickly so the coating distributes before it cools and sets.
   
4. 4

   Step 4: Bake and crisp

   Spread the coated mix in an even layer on a large rimmed baking sheet. Bake for 12–15 minutes, stirring once halfway through to ensure even toasting and crisping; the mix should be fragrant and slightly glossy when done.
   
5. 5

   Step 5: Cool and store

   Remove the baking sheet and let the mix cool completely — it will become crisp as it cools. Store in an airtight container for up to two weeks, or gift in jars once fully cooled.
   

1. Preheat the oven to 250°F (120°C). In a large mixing bowl, gently combine the Rice Chex, Wheat Chex, mini pretzels, roasted cashews, and sesame sticks until evenly distributed.
2. In a small saucepan over low heat, melt the butter and whisk in the soy sauce, honey, toasted sesame oil, and grated ginger until the mixture is smooth and slightly warm. Taste and adjust — add a touch more honey if you prefer sweeter, or a splash more soy for saltiness.
3. Pour the warm glaze evenly over the cereal mixture and gently fold with a spatula until everything is lightly coated. Work quickly so the coating distributes before it cools and sets.
4. Spread the coated mix in an even layer on a large rimmed baking sheet. Bake for 12–15 minutes, stirring once halfway through to ensure even toasting and crisping; the mix should be fragrant and slightly glossy when done.
5. Remove the baking sheet and let the mix cool completely — it will become crisp as it cools. Store in an airtight container for up to two weeks, or gift in jars once fully cooled.