Since it rained all day Sunday in MI (surprisingly sunny in IL), Sarah and I decided to cook instead of go apple picking. Our love of spicy, salty foods resulted in this snack mix. The best part of cooking this yourself is you can adjust the spice level to your desired pallet.
1/4-1 cup sriracha hot sauce (Rooster sauce)
1 stick of butter
1 tsp. ginger
1 Tbsp. 5 spice powder
1 Tbsp honey
2 Tbsp soy sauce
2 Tbsp Hoisin sauce
1 box rice chex mix cereal
In a saucepan combine sauce ingredients, adjusting levels to your taste buds, thoroughly melting butter and stirring well.
In a large mixing bowl combine cereal and sauce. This may take several bowls, so start with the cereal and add the sauce once you know how much has been used. Spread on 1 to 2 foil-lined baking sheets (preferably with sides).
Cook in the oven at 275 for 1/2 hour stirring after 15 minutes. We only used one baking pan, resulting in both overcooked pieces and soft-chewy pieces. When the cereal cooled and dried out, you couldn’t tell the difference.
The hoisin sauce paired with a little soy adds the right amount of asian-salty, slightly tangy flavor to the sriracha’s garlic-chilli thick sauce. The garlic and 5-spice powder accentuate these flavors and paired with the right amount of honey, the sauce will even out to a perfect palatable medium flavor. It’s a great snack to bring for a football party goer to eat while drinking beer and watching your favorite game. You can even add in a bland asian cracker mix such as this to add variety and additional texture.