This snack mix is a little bit sweet and a little bit salty. It’s the perfect sidekick for a delicious cocktail or beer.
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
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.
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.