Popcorn, rice crackers, and a mixture of seeds get mixed with a soy-caramel sauce for a gluten-free (if you use gluten-free soy sauce) and nut-free snack mix that’s hard to stop eating. While the mix is sweet enough to serve as dessert, the cayenne heat makes it great with cocktails.
3 heaping quarts
- Preheat the oven to 225°F. Line a large rimmed baking sheet with parchment paper or a Silpat pan liner.
- In a very large bowl, toss the popcorn with the rice crackers.
- In a medium saucepan, melt the butter. Add the brown sugar and corn syrup and cook over medium-high heat, stirring constantly, until the sugar is melted and a deep amber syrup forms, about 4 minutes. Stir in the soy sauce, baking soda, cayenne, and cream of tartar. Slowly and carefully pour the syrup over the popcorn and crackers, and stir to coat. When nearly evenly coated, stir in the seeds.
- Spread the mixture on the prepared baking sheet. Bake for about 1 hour, until dry to the touch. Let cool to room temperature. Break the snack mix into bite-size pieces and serve.
Excerpted from “Modern Potluck: Beautiful Food to Share” by Kristin Donnelly, copyright © 2016, published by Clarkson Potter, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Yossy Arefi.
Kristin Donnelly is a Brooklyn-based food and wine writer. Her work has appeared in Food & Wine, Prevention, EveryDay With Rachael Ray, Women’s Health and Cherry Bombe magazines. She is the author of the cookbook The Modern Potluck.