Brown-Butter Miso Party Mix
A grown-up snack mix where brown butter and miso build deep savory-sweet umami, spices bloom in the fat, and dark chocolate, mango and toasted coconut fold in cool at the end for contrast.
- corn Chex3 cups
- mini pretzels2 cups
- mixed raw nuts1½ cups
- bagel chips or rye/pumpernickel cocktail crisps, lightly crushed if large1 cup
- unsalted butter8 tbsp
- white or yellow miso2 tbsp
- hot water, to loosen the glaze1 tbsp
- maple syrup2 tbsp
- Worcestershire sauce1 tbsp
- soy sauce1 tbsp
- garlic powder1 tsp
- onion powder1 tsp
- smoked paprika1 tsp
- cayenne(optional)1 pinch
- flaky sea salt, for finishing
- dark chocolate morsels1 cup
- dried mango, diced¾ cup
- unsweetened coconut flakes¾ cup
- 1
Heat the Breville or oven to 250°F. Spread the mixed nuts on one half sheet pan and toast for 10 minutes to get a head start — they're denser than the cereal and need the extra time.
low250°F - 2
Meanwhile, brown the butter: melt it in a light-colored saucepan over medium. It foams, then quiets; watch for the milk solids at the bottom to turn golden and smell like toffee. Pull it off heat the instant it's golden — it burns in seconds.
medium - 3
Off the heat, stir the garlic powder, onion powder, smoked paprika and cayenne into the hot butter for 20–30 seconds until fragrant. Then whisk in the miso plus the hot water until smooth and pourable, followed by the maple syrup, Worcestershire, and soy sauce.
- 4
Add the corn Chex, pretzels and bagel chips to the pan with the head-started nuts and spread across both sheet pans in a single layer — don't crowd them, or they steam instead of crisp. Drizzle the glaze over and toss until every piece is coated.
- 5
Bake at 250°F for about 45 minutes, stirring every 15 minutes, until toasted and dry. In the last stir, sprinkle over a couple pinches of flaky salt. Cool completely on the pans — it crisps as it cools.
low250°F - 6
Toast the coconut flakes in a dry skillet over medium, stirring constantly, 3–5 minutes until golden. Cool completely.
medium - 7
Once the baked mix is fully cool to the touch, fold in the chocolate morsels, dried mango and toasted coconut. Finish with one more pinch of flaky salt. Store airtight at cool room temperature.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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