Delicious & Easy

Daybreak Seaweed Snack Mix

This snack mix doesn’t need too much of an introduction, but it should come with a warning because it is seriously addictive. Something about the combination of sweet, salty, and crunchy makes this a snack mix that will satisfy and keep you coming back for more!

This recipe can be made with lots of substitutions or alterations. Use any nut if you don’t have cashews, and maple syrup is a great substitute for honey.

Note: Measure the olive oil first so it coats the measuring spoon and prevents the honey from sticking. Warming the honey will make it easier to measure and mix.

Recipe courtesy of Daybreak Seaweed.

Ingredients for

Daybreak Seaweed Snack Mix

1 tablespoon olive oil

2 tablespoons honey

1 teaspoon rice wine vinegar

1 teaspoon turmeric

1 teaspoon red pepper flakes

1⁄2 teaspoon salt

1 1⁄2 cups cashews

1⁄4 cup sesame seeds

1 tablespoon seaweed flakes

Instructions for

Daybreak Seaweed Snack Mix

Preheat the oven to 350° and line a baking sheet with parchment paper.

Add olive oil and honey to a medium mixing bowl. Add rice wine vinegar, turmeric, red pepper flakes, and salt and whisk until combined. Add cashews and sesame seeds. Use a spatula to mix together, then spread onto the prepared baking sheet.

Bake for 20 minutes, stirring halfway to prevent burning. When the nuts are done, immediately sprinkle the seaweed flakes on top. Allow to fully cool for 10 minutes before transferring to a bowl to serve.

Frequently asked

Questions About This Recipe

How is Daybreak Seaweed made?

Read more about it here.

From Sea Forest to Table


Notes & Thoughts

Daybreak Seaweed Popcorn

You'll go nuts for this mix.

Daybreak Seaweed
Image: Courtesy of Daybreak Seaweed.

Daybreak Seaweed Tahini Chocolate Chip Cookies

If you thought chocolate chip cookies were addictive before, watch out for these.

Daybreak Seaweed Tahini Chocolate Chip Cookies
Image: Courtesy of Daybreak Seaweed.

Edible San Diego Issue 66 Summer 2022
Cover Image by Dave Rudie.

Published in the print edition of Edible San Diego's summer 2022 issue.

Read issue 66 online now.