This is your favorite guilty-pleasure snack mix, except all dressed up for the season! Savory and sweet with a kick of subtle heat, it’s a healthy upgrade to the norm thanks to whole-grain cereal and fiber-rich nuts and kale. Can’t find gochujang? Try sriracha instead.
Ingredients
- 3 tablespoons melted butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- ½ teaspoon garlic powder
- 4 cups whole-wheat cereal, such as Chex
- 3 cups root vegetable chips, such as Terra
- 1½ cups smoked almonds
- ½ cup pepitas
- 1 bunch kale, stemmed and torn into 1-inch pieces
- Kosher salt and cayenne pepper, to taste
Instructions
Preheat oven to 250°. In a large bowl, stir together melted butter, soy sauce, sugar, gochujang and garlic powder until combined. Add cereal, root chips, almonds and pepitas; stir to coat. Transfer to a rimmed baking sheet.
On a second rimmed baking sheet, scatter kale pieces in an even layer. Spray with cooking spray; sprinkle with salt and cayenne.
Place both baking sheets in the oven; bake kale, without stirring, until crisp, about 30 minutes. Remove from oven. Bake snack mix, stirring every 15 minutes, until crisp, about 1 hour. Let cool on sheets at least 30 minutes. Combine snack mix and kale chips; serve, or store in an airtight container up to 5 days.
