This Sesame Tamari Pecan Snack Mix is a deliciously crunchy snack that’s bursting with sweet, savory, and umami flavors. It’s gluten-free and vegan! Thanks to American Pecans for sponsoring this post.
Oh boy, I could sing the praises of this Sesame Tamari Pecan Snack Mix for a long while. And I’m about to, so get ready.
I bet you didn’t imagine a snack mix could inspire much enthusiasm compared to a lot of my more decadent recipes, like this Chocolate Pecan Tart or this Paleo Pecan Pie. But you haven’t tried this snack mix yet, and let me tell you: it inspires all SORTS of excitement.
As I pulled out my first batch of this, my dad and my boyfriend Kyle were hanging around the kitchen with me, noting how good it smells. I brought a little handful over to them for tasting. “Can I eat all of this for dinner tonight??” Kyle immediately asked.
My dad followed with “This is one of the best things you’ve ever made. You should sell it.”. We proceeded to chow down on most of the recipe before I stopped us from eating the whole batch in less than 15 minutes.
You guys, they were not exaggerating about how good this Sesame Tamari Pecan Snack Mix is! It’s so simple to put together and packs so much flavor punch. It’s a beautiful combination of savory, sweet, and umami flavors that begs you to keep grabbing another handful.
This recipe is made in collaboration with American Pecans, and this really is the perfect recipe to let the pecans shine. Pecans are my favorite nut EVER because they are SO buttery and decadent tasting. They’re always the first nut I eat out of any mixed nuts.
Pecans are incredibly nutrient-dense.
Did you know they provide plant protein, fiber, flavonoids and essential minerals, including copper, manganese, and zinc?? All that protein and fiber help to keep you full for longer, making them perfect for snack mix!
Just how easy is this Sesame Tamari Pecan Snack Mix to make??
In this Sesame Tamari Pecan Snack Mix, the pecans luxurious texture is the perfect balance to the sesame tamari sauce. To make it:
- Combine the pecans with crunchy corn kernels (I found mine at the bulk bin at Sprouts) and dry roasted edamame.
- For the sauce, you’ll whisk together toasted sesame oil, tamari (or coconut aminos to keep it soy free), maple syrup, minced ginger, garlic, sea salt, cayenne, and gomasio.
What’s gomasio? It is a mixture of sesame seeds and salt, and sometimes seaweed is added in too. I like using the seaweed version!
The sauce is a flavor powerhouse and packs a whole lot of punch. Mix it with the dry ingredients and then pour it onto your lined baking sheet. Then, you’ll bake it low and slow at 275 so the sauce will have time to caramelize instead of burn…like it would if baked at a higher temperature. Don’t try to rush this one.
After it cools, it firms up into a scrumptious snack that hits all the flavors you’re craving. It just may be my new favorite snack. I hope you love it just as much as I do!! If you try it, let me know what you think in the comments or tag me in your Instagram posts about it :D I’m @bakeritablog! xoxox!
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Sesame Tamari Pecan Snack Mix
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 20 servings 1x
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This Sesame Tamari Pecan Snack Mix is a deliciously crunchy snack that’s bursting with sweet, savory, and umami flavors. It’s gluten-free and vegan!
Ingredients
- 3 tablespoons toasted sesame oil
- 3 tablespoons tamari or coconut aminos
- 2 tablespoons pure maple syrup
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
- Pinch of cayenne (optional)
- 2 cups raw pecans
- 1 cup dry roasted edamame
- 1 cup roasted corn kernels (I found mine in the bulk bins at the grocery store)
- 2 tablespoons gomasio or toasted sesame seeds
Instructions
- Preheat oven to 275°F.
- Whisk together the sesame oil, tamari, maple syrup, ginger, garlic, salt, and cayenne (if using) in a small bowl or liquid measuring cup.
- In a large mixing bowl, combine the pecans, dry roasted edamame, and crunchy corn. Pour the liquid ingredients on top and mix well to combine. Sprinkle with gomasio (or sesame seeds) and stir.
- Spread on a large parchment-lined baking sheet. If there’s liquid left in the bowl, don’t pour it over the nuts – just discard it or use it to coat more nuts.
- Bake for 40 to 50 minutes, stirring once or twice in the middle of baking to keep an eye on it and make sure everything is cooking evenly. You’ll want to let it bake until dry and crispy but not burned, so baking time might vary slightly. Sprinkle with more gomasio or toasted sesame seeds after it comes out of the oven.
- Let cool completely before serving or storing in an airtight container.
Christina says
This is DELICIOUS. I altered slightly to make use of what I have on hand (walnuts, pumpkin seeds, almonds) but the result is just as amazing!! I’ll be snacking on this all week :)
Rachel says
So glad you’re loving the recipe, Christina! Sounds like a great combo. Thanks for sharing your feedback!
Melissa says
Really delicious! Made this for my boyfriend for a long-distance birthday present, I’m sure he’ll love it!
★★★★
Rachel says
So glad you’re loving it, Melissa! Hope your boyfriend loves it too :)
Jean says
I was very excited about this recipe, but everything burned before it was even close to being dry. I followed the instructions to the letter. What a waste of time, money, and ingredients. What did I do wrong??
Rachel says
Hi Jean, without being in the kitchen with you and so little information given, it’s hard to know exactly what went wrong. Did you change anything about the recipe? Does your oven run hot, or have hot spots that could’ve caused it? Did you stir the mix during baking to keep an eye on it and how it was cooking? If you can provide more information, I can try to help figure out what might’ve gone wrong.
JEAN says
Thank you for your prompt reply! I’m sorry I fired off my email out of frustration. In retrospect, I think my oven was too hot. I had baked some pumpkin bread earlier and while my oven said the temperature had dropped back down, I’m thinking it was still too hot. I will try again.
I love your Instagram posts and recipes. Thank you for inspiring so many followers with your healthy treats. :)
Rachel says
Hi Jean, no worries – I appreciate your apology and I know how frustrating it is when you spent your time and money to make something and it doesn’t turn out, for whatever reason! That makes a lot of sense. When I need to drop my oven temperature quickly, I’ll usually just leave the door open wide for a few minutes. Cool it’s quickly and then you can heat back up to the temperature you’re after :) so glad you’re loving my posts and recipes, it means so much to me! Thank you for following along :D