This recipe is so good, and such a fun nibble to make for company, served along side delicious cocktails, or enjoyed with a great Netflix show.
I’m making it on AM Northwest tomorrow for my monthly cooking segment. I always like to come up with something fun and delicious, that’s perfect for entertaining. Besides being delicious, the recipe is also super adaptable, so you can play with the flavors by changing up the spice blend (try masala, curry or another spice blend), and switch up the nuts and dried fruit. You can even swap cereals, use all pretzels or mix in some popcorn. The possibilities are endless!
As a side-note, If you haven’t tried the spices from Savory Spice, you must! I believe that they are all gluten-free, and they have the most amazing spices and blends. I was so excited to find the Togarashi there, as it often isn’t gluten-free and contains wheat. Savory Spice’s version doesn’t, and has all of the flavor! Also, this is not a sponsored post. I just love their products!
Let me know if you give this recipe a try it! You can tag me on Instagram @julieskitchenette.
xoxo Julie
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Togarashi Spiced Snack Mix with Coconut + Pineapple
Description
This snack mix is a little bit sweet and a little bit salty. It’s the perfect sidekick for a delicious cocktail or beer.
Ingredients
1 1/2 tablespoons virgin coconut oil
1 1/2 tablespoons sugar
1/2 to 1 teaspoon Togarashi Shichimi spice blend (I use 1 teaspoon with the togarashi from Savory Spice)
2 cups gluten-free rice cereal or favorite non-sweet cereal of choice
1/2 cup gluten-free pretzels
1/3 cup unsweetened coconut flakes
1/3 cup diced dried pineapple
1/3 cup cashews or other nuts of choice
Sprinkle of salt to taste
Instructions
Heat a large non-stick skillet over medium heat. Add the coconut oil, and let melt. Add the sugar to the melted oil and stir gently for another minute or two. The sugar will look somewhat melted melted.
Add the Togarashi, cereal, pretzels, coconut chips and cashews into the melted sugar mixture, mixing well. You will want to carefully keep stirring/tossing for about 2 minutes, so that everything gets lightly toasted and coated with the spices. Sprinkle with a pinch of salt, gently toss mixture and give a taste (giving it another sprinkle of salt if necessary). Add the pineapple and stir gently. Carefully transfer the mixture to a large bowl to let cool.
The mixture will crisp up when it’s cool. Enjoy right away or store in a tightly sealed container or zip top bag.
Notes
Variation: You can swap the togarashi for garam masala, curry powder, or another spice blend of choice. Start with ½ teaspoon, and add more to taste. You can also swap the dried fruit and nuts.
