Sweet and Spicy Sesame Snack Mix

June 5, 2025
- 0 / 5

Perfect for Game Day, this Sweet and Spicy Sesame Snack Mix is the best! So easy to make, this chex mix is addictive. The perfect combination of crunchy snacks (mini pretzels, rice & corn chex, peanuts, bagel chips and sesame sticks) are coated with a crazy good sauce of honey, sesame oil, soy sauce, and spices and then baked at a slow heat until crispy. It is hard to beat this one!

To make this tasty snack, begin by combining the sauce ingredients together. There is an unusual ingredient, gochugaru pepper flakes, that I suggest getting. This is a Korean pepper flake that is smokier and richer than a traditional red pepper flake. You could always substitute chipotle pepper flakes but this is spicier so reduce the quantity used.

In a large bowl, toss all of the dry ingredients, except the sesame seeds, together. Pour the sauce mixture over the dry ingredients and gently fold together to ensure that all of the ingredients are coated without crushing them.

Divide between two sheet pans, sprinkle with sesame seeds and bake at a low heat (200°F) for 90 minutes, tossing every 20 minutes to ensure that the sauce coats each ingredient.

Let the mix cool completely and then let the snacking begin!

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Sweet and Spicy Sesame Snack Mix

Makes: 10-12 snack-sized servings

Prep Time: 10 minutes

Bake Time: 1 hour & 30 minutes

Total Time: 1 hour & 40 minutes

Ingredients

Dry Mix:

2 cups corn chex cereal
2 cups rice chex cereal
2 cups mini pretzels
2/3 cup unsalted shelled peanuts
2/3 cup bagel chips
2/3 cup sesame sticks
1/4 cup white sesame seeds

Sauce:

6 tbsp vegetable oil
3 tbsp honey
2 tbsp sesame oil
2 tbsp soy sauce
1-2 tbsp gochugaru pepper flakes (see Chef’s Note), or to taste
1 & 1/2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp kosher salt

Instructions

Preheat oven to 200°F. Arrange racks in upper and lower thirds of the oven (space for two sheet pans). Line two half sheet pans with parchment paper (optional, but makes for easier cleanup).

To make sauce, mix all ingredients together in a small bowl or spouted measuring cup and whisk to combine.

In a large bowl, gently toss all all dry ingredients together except for sesame seeds. Pour sauce mixture over dry ingredients, gently folding to ensure the dry ingredients are coated but not crushed. I recommend adding the wet ingredients in two additions to ensure every last bit is evenly coated with the flavorful sauce.

Divide the snack mixture onto the two prepared baking sheets, spreading into an even layer across the entire surface rather than a big pile in the middle. Sprinkle sesame seeds evenly over the top of everything.

Bake for a total of about 90 minutes, stirring every 15 to 20 minutes or so to ensure everything cooks evenly, until snack mix is slightly darker in color and no longer appears visibly wet.

Let cool completely, then transfer to airtight containers to store for up to 2 weeks, or seal in a vacuum bag for up to a month.

Chef’s Notes:

Korean gochugaru pepper flakes are smokier and richer than regular red pepper flakes. If you can’t find them, chipotle pepper flakes would be the best substitution, but regular red pepper flakes or even a bit of chili powder will work in a pinch. However, these replacements are spicier than the gochugaru flakes, so reduce the quantity called for by at least half. Use your best judgement, you can always sprinkle on a bit more later (give it a nibble part way through baking and add more to taste if you ultimately want it hotter).

Recipe from Love and Olive Oil