NUTS NOODLES AND STICKS

Ingredients

• 2 cups (500 mL) dry chow mein noodles
• 1 cup (250 mL) dry roasted peanuts
• 1 cup (250 mL) roasted cashews
• 1 cup (250 mL) wasabi peas
• 1 cup (250 mL) pretzel sticks
• 1/2 cup (125 mL) packed golden brown sugar
• 1/4 cup (50 mL) butter
• 2 tbsp (25 mL) white corn syrup
• 2 tbsp (25 mL) soy sauce
• 1/8 tsp (0.5 mL) hot pepper sauce
• 1/3 cup (75 mL) sesame seeds, toasted
• 1/2 tsp (2 mL) baking soda

Directions

1. Preheat oven to 250ºF (120ºC). Line a rimmed baking sheet with parchment paper or nonstick foil. Place noodles, peanuts, cashews, wasabi peas and pretzels on prepared pan; set aside.
2. Combine brown sugar, butter, corn syrup, soy sauce and hot pepper sauce in a small saucepan. Cook over medium heat, stirring frequently, until butter is melted. Stir in sesame seeds and cook, stirring, until mixture boils. Do not overcook. Stir in baking soda; mixture will foam. Pour brown sugar mixture over noodle mixture; toss to coat. Spread noodle mixture in a single layer on pan.
3. Bake, stirring every 10 minutes, for 30 minutes or until mixture is browned and richly glazed; cool. As mixture cools, break into pieces. Store in an airtight container in a cool dry place for up to 1 week.