- 3 cups puffed rice
- 1/2 cup wasabi peas
- 1/4 cup pumpkin seeds
- 1/4 cup soy nuts
- 1/4 cup vegetable oil
- 2 tablespoons light brown sugar
- 4 teaspoons soy sauce
- 4 teaspoons Worcestershire sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon grated fresh ginger root
- Cayenne pepper
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Stir the puffed rice, wasabi peas, pumpkin seeds, and soy nuts together in a medium bowl. In another small bowl, whisk the vegetable oil, brown sugar, soy sauce, Worcestershire sauce, sesame oil, garlic powder, ginger, and cayenne, to taste. Pour the wet mixture over the puffed rice mixture and toss until thoroughly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake until lightly browned and crisped, about 20 minutes, stirring once halfway through. Cool on the baking sheet to crisp fully. Serve at room temperature.
Copyright 2004 Television Food Network, G.P. All rights reserved.