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Sesame-Soy Party Mix

Serves 12


    Sesame-Soy Party Mix

    The ultimate cocktail snack has got to be the snack mix. Normally, this innocent looking munchie will rack up the sodium and calories quickly. This version lets you enjoy a fistful without the fear of overindulging.


    Tip: If you’re not a big fan of wasabi, feel free to leave it out and simply stir raw pumpkin seeds into almond, cashew, and popcorn mix before baking.

    Pair with Cranberry Sage Punch!


    Sesame-Soy Party Mix


    • 1 cup (250 mL) raw pumpkin seeds
    • 1 Tbsp (15 mL) grapeseed oil, divided
    • 1 tsp (5 mL) wasabi powder
    • 1/4 tsp (1 mL) ground coriander
    • 1 Tbsp (15 mL) toasted sesame oil
    • 1 Tbsp (15 mL) low-sodium soy sauce
    • 1 tsp (5 mL) garlic powder
    • 1 tsp (5 mL) ground ginger
    • 1/2 tsp (2 mL) smoked paprika
    • 1 cup (250 mL) raw almonds
    • 2/3 cup (160 mL) raw cashews
    • 4 cups (1 L) unsalted air-popped popcorn
    • 2 nori sheets, cut into julienned strips


    Per serving:

    • calories255
    • protein11g
    • fat20g
      • saturated fat3g
      • trans fat0g
    • carbohydrates12g
      • sugars1g
      • fibre3g
    • sodium53mg



    Preheat oven to 375 F (190 C).


    On large rimmed baking tray, toss pumpkin seeds with 1 tsp (5 mL) grapeseed oil. Toast in oven until seeds are crisp and lightly browned, about 10 minutes. While seeds are still hot, sprinkle with wasabi powder and coriander. Toss to combine. Set baking tray with seasoned pumpkin seeds aside and reduce oven temperature to 250 F (120 C).


    In large bowl, whisk together remaining 2 tsp (10 mL) grapeseed oil, sesame oil, soy sauce, garlic powder, ginger, and paprika until well combined. Add almonds and cashews and toss to coat. Add popcorn and toss. Spread popcorn mixture in single layer on rimmed baking sheet with pumpkin seeds. Bake for 15 minutes, then stir and bake for another 15 minutes. Let cool to room temperature. Sprinkle nori over cooled party mix just before dividing among small serving bowls.


    Like this recipe?

    This recipe is part of the Holiday Cocktail Party collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.