’70s Asian-style “Trash” Snack Mix

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Easy to make, easy to eat, portable and shareable, ’70s snack mixes that combined spiced cereals, nuts and pretzel bits still rule the home-party recipe roost. Lynae Fearing and Tracy Rathbun, co-owners of Dallas’ Shinsei restaurant, serve a variety of Asian-inspired retreads of best ’70s mixes as complimentary snacks at their bar. Here are two–the first is an adaptation of their original mix; the second is the current snack mix offering in a smaller quantity. Make some for your next cocktail party and you can serve it with Rathbun’s Shinsei Sangria–sake, white wine and vodka with chopped pineapple, Granny Smith apple, orange and lychee.


Mix #1 Ingredients

  • 2 cups each corn, wheat, rice pocket cereal
  • 2 cups mini pretzels and bagel chips
  • 1 9-oz can wasabi peas
  • 1 pound container salted cashews
  • 2 tsp garlic powder (granulated garlic)
  • 2 tsp onion powder (granulated onion)
  • 4 Tbsp Worchestershire sauce
  • 1 Tbsp tamari soy sauce
  • 2 sticks soy butter, melted

Mix #2 Ingredients

  • 4 1/2 cups rice pocket cereal
  • 4 1/2 cups wheat pocket cereal
  • 1 cup wasabi peas
  • 1 cup sesame sticks
  • 1 cup rice chips
  • 1 cup peanuts
  • 1 stick melted butter
  • 2 oz. soy sauce
  • 1 Tbsp sambal chili sauce


  1. Combine dry ingredients. For mix #1: Whisk Worcestershire, tamari and melted butter. Pour over snack mix. For mix #2: Whisk melted butter with soy sauce and sambal chili sauce. Pour over snack mix. For either recipe: Spread mix over three cookie sheets. Toast in a 225 degree oven for one hour, and up to two hours,if not dry, using tongs to lift and toss mixture on sheets every ten minutes.

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