Side Hustle Snacks Recipe
a savory-sweet mix of pretzels, Bugles, and chile crisp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crunch Mix
Savory-Sweet Binder & Seasoning
Finishing
Method
Crunch Mix
- 1
Preheat and combine dry mix
Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone mat. In a large mixing bowl, combine 3 cups mini pretzels, 3 cups Bugles, 1 cup roasted salted peanuts, and 1/2 cup roasted pumpkin seeds. Toss gently to mix evenly and set aside.
Savory-Sweet Binder & Seasoning
- 2
Make the chile-sweet glaze
In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, stir in 2 tablespoons brown sugar and 1 tablespoon honey until the sugar dissolves and the mixture is smooth. Remove from heat and whisk in 1 teaspoon soy sauce, 1/2 teaspoon rice vinegar, and 2 tablespoons chile crisp. Add 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder; whisk until fully combined. Taste and adjust: if you want more heat, add an extra 1/2 tablespoon chile crisp; for more sweetness, add 1 teaspoon honey.
- 3
Coat the mix
Pour the warm chile-sweet glaze over the bowl with the dry mix. Use a large spatula to fold and toss gently but thoroughly, ensuring most pieces get a thin, even coating. Work quickly so the glaze doesn't cool and clump. If you prefer a lighter coating, reserve 1/4 of the glaze and add more later as needed.
- 4
Season
Sprinkle 1/2 teaspoon coarse flaky sea salt evenly over the coated mix and toss again. Taste a small piece (careful, warm) and add a pinch more salt or up to 1/4 teaspoon additional smoked paprika if desired.
Bake & Finish
- 5
Bake to set
Spread the coated mix in an even layer on the prepared baking sheet. Bake at 325°F (165°C) for 10–12 minutes, stirring gently halfway through to promote even toasting. Watch closely the last 3 minutes to avoid burning; the glaze should set and the mix should become slightly crisp. Remove from oven.
- 6
Cool and finish
Let the snack mix cool on the baking sheet for 10 minutes; it will crisp further as it cools. While still warm, sprinkle 1 teaspoon toasted sesame seeds, 1 tablespoon finely chopped cilantro or chives (optional), and 1/2 teaspoon lime zest (optional) over the mix and toss gently to distribute. Transfer to a bowl to serve or let cool completely and store in an airtight container for up to 5 days.