Preheat the oven to 275. IN a large bowl, combine the cereal with the nuts, rice cracker mix, sesame sticks and pretzels.
In a medium saucepan, combine the butter, maple syrup, soy sauce and curry paste and bring to a simmer, whisking to dissolve the curry paste. Pour the mixture over the snack mix and toss to coat completely. Season generously with salt and pepper and spread on 3 large rimmed baking sheets. Bake for 35 minutes, stirring 2 or 3 times and shifting the sheets, until nearly dry and toasted. Let cool completely, stirring occasionally.
Can be stored in airtight containers at room temp for up to 2 weeks. Reprise is necessary.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 27 Servings|
|Calories from Fat: 155 (54%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 9.6mg||3 %|
|Sodium 306.7mg||11 %|
|Potassium 466mg||12 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 25.2g|
|Protein 7.8g||11 %|
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Calories per serving: 286
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