Miso-ranch snack mix

When creating the snack mix of our dreams, we were torn between two flavor templates: a classic salty, herby mix with ranch seasoning, and a sweet and salty blend of Asian rice crackers, roasted edamame, and nuts flavored with brown sugar and miso. But then we realized we didn’t have to choose. We combined the two to create an ultimate sweet-savory-herby-umami flavor explosion.

In all good snack mixes, a satisfying crunch is non-negotiable. For that, we're using a combination of corn cereal, pecans, roasted edamame, and Asian rice crackers, but you can adapt this for whatever nuts and crunchy snacky bits you like or have lurking in the pantry. Our personal favorites are sesame sticks or rice crackers wrapped in seaweed, called nori komaki. You can usually find a variety of rice crackers in Asian supermarkets, but you can always use crumbled rice cakes or even oyster crackers. 

The real backbone of this mix is the homemade ranch seasoning, which we made totally plant-based by swapping nutritional yeast (aka nature’s Cheeto dust) for the trad milk powder. Good news: The blend will last up to 6 months in your pantry, so you might want to think about making a bigger batch so you always have some in stock. Stir it into yogurt for an instant dip, dust onto some crispy chickpeas or tofu nuggs for an umami burst, or sprinkle on popcorn, potatoes, or rice for some added oomph. 

Miso-Ranch Snack Mix

Yield: 9 cups

Ingredients:

Nondairy Ranch Seasoning: 

• 2 tablespoons dried parsley
• 2 tablespoons nutritional yeast
• 1 tablespoon dried chives
• 1 tablespoon dried dill
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper 
• ½ teaspoon sugar

Miso-Ranch Snack Mix:

• 3 cups assorted crackers (like rice crackers, sesame sticks, rice cakes, or oyster crackers)
• 2 cups roasted edamame*
• 2 cups rice or corn cereal (like Chex or Crispix)
• 2 cups pecans
• ½ cup plant butter
• ¼ cup white miso
• ¼ cup brown sugar
• 2 tablespoons soy sauce
• 3 tablespoons Nondairy Ranch Seasoning
• 1 teaspoon kosher salt

Procedure:

1. Preheat the oven to 300 degrees F. 

2. To make the ranch seasoning, whisk all the ingredients in a small bowl.

3. In a large bowl, combine the crackers, edamame, cereal, and pecans. In a small saucepan, melt the butter on medium heat. Add the miso, brown sugar, and soy sauce and whisk until bubbling, 1 to 2 minutes. Pour mixture all over the snack mix and stir. 

4. Transfer the mix to a lined rimmed baking sheet and bake, tossing twice, until golden, 20 to 25 minutes. Immediately transfer mix to a large bowl and toss with the ranch seasoning and salt. Remove the lining from the baking sheet and spread the mix on the clean sheet to cool completely. The mixture will crisp up as it cools. 

Notes and Substitutions:

• *If you can’t find roasted edamame in the store, you can roast frozen shelled ones. Thaw the beans and dry them thoroughly with a kitchen towel. Toast on a sheet tray in a preheated 400 degree F oven with a healthy pinch of salt and some olive oil for 25 to 30 minutes, stirring occasionally, until crispy. Alternatively, you can air-fry them at 375 degrees for 15 minutes, shaking halfway through.
• Leftovers? The snack mix will last a month stored at room temperature in a sealed container. The ranch seasoning will last 6 months, stored away from direct sunlight in a sealed container.