Brown-Butter Miso Party Mix
Sweet-salty-umami snack mix with baked-on seasoning; keeps up to 2 weeks airtight.
- corn Chex, or a blend of corn and rice Chex3 cups
- mini pretzels2 cups
- mixed raw nuts, cashews, almonds, pecans1½ cups
- bagel chips or rye/pumpernickel cocktail crisps, broken1 cup
- unsalted butter, 1 stick8 tbsp
- white or yellow miso2 tbsp
- maple syrup2 tbsp
- Worcestershire sauce1 tbsp
- soy sauce1 tbsp
- garlic powder1 tsp
- onion powder1 tsp
- smoked paprika1 tsp
- cayenne(optional)
- dark chocolate morsels, folded in after baking and cooling1 cup
- dried mango, chopped small¾ cup
- unsweetened coconut flakes, toasted separately¾ cup
- 1
Heat oven to 250°F. Spread the corn Chex, mini pretzels, mixed raw nuts, and bagel chips across two sheet pans — don't crowd them or they steam instead of crisp.
250F - 2
Brown the butter: melt the unsalted butter in a light-colored saucepan over medium. It will foam, then quiet; watch for the milk solids at the bottom to turn golden and smell nutty like toffee. Pull it off heat the instant it's golden and pour into a bowl — it goes to burnt in seconds.
medium - 3
Whisk the miso into the warm brown butter until smooth, then whisk in the maple syrup, Worcestershire sauce, soy sauce, garlic powder, onion powder, smoked paprika, and cayenne if using.
- 4
Drizzle the seasoned brown butter over the dry mix on the sheet pans and toss until everything is evenly coated.
- 5
Bake at 250°F for about 45 minutes, stirring every 15 minutes, until the mix is toasted and dry. Cool completely on the pans — it crisps as it cools.
250F - 6
Toast the coconut flakes separately: place them in a dry skillet over medium heat, stirring constantly, for 3–5 minutes until golden. Remove from heat and cool completely.
medium - 7
Once the baked mix is fully cool, fold in the dark chocolate morsels, dried mango, and toasted coconut flakes.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.