Inspired by the flavours in a sweet Thai chili dipping sauce, this slightly spicy mixture of nuts and puffs tastes like a grown-up, healthier version of Cracker Jack™. With 6 tablespoons of agave nectar, it’s on the sweet side, but the spices balance it nicely; however, you can reduce the amount of agave to 4 tablespoons if you prefer things less sweet.
Makes 8 servings
Preparation Time: 30 minutes
6 tablespoons agave nectar
2 tablespoons water
1 teaspoon finely chopped organic garlic
1 teaspoon red chile flakes
¼ teaspoon salt, plus more to taste
2 teaspoons preservative-free distilled vinegar
1 teaspoon cornstarch mixed with 2 teaspoons water
2 cups Kashi* 7 Whole Grain Puffs
1 cup whole almonds
1 cup walnut pieces or halves
2 tablespoons sesame seeds
1. Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper.
Place the puffs, almonds and walnuts in a large bowl.
2. Place the agave, water, garlic, chile flakes and salt in a small saucepan. Bring to a simmer then cook on low until the flavours combine, about 5 minutes. Stir in the vinegar. Return to a steady simmer, then stir in the cornstarch mixture and let cook until the mixture thickens, about 1 minute.
3. Pour the agave mixture over the puffs and nuts and stir quickly to coat. Spread out evenly on the prepared pan and bake for 8 minutes. Stir in the sesame seeds, then return to the oven until the nuts are crisp, about 8 minutes. Let cool in the pan so that the nuts continue to crisp up, about an additional 8 minutes. Season to taste with salt if needed. Break up to serve; the mixture will be sticky.