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Korean BBQ Marinade-Glazed Nut & Pretzel Mix

Korean BBQ Marinade-Glazed Nut & Pretzel Mix

  1. Preheat the oven to 350ºF and set a rack in the middle position. Line a 13 x 18 x 1 inch baking sheet pan with parchment paper and spread the mixed nuts on it in a single layer.
  2. Toast the raw nuts until slightly crunchy, about 8-10 minutes. Carefully bite into an almond; if the inside is a light toasted color, it’s ready. Check midway through, give the nuts a stir and rotate the tray for even toasting.
  3. Meanwhile, in a small bowl, whisk together bibigo™ BBQ Sauce Original, melted butter, garlic powder, brown sugar, kosher salt, and gochugaru. Set aside.
  4. When the nuts are lightly toasted, tip them into a large bowl. Stir in the pretzels to combine and pour the marinade mixture all over. Use a rubber spatula (or carefully use your hands) to mix and coat the nuts and pretzels evenly.
  5. Lower the oven temperature to 325ºF. Return the glazed nuts and pretzels back to the parchment-lined baking sheet pan. Spread out in a single layer and bake for about 12-15 minutes until everything is a deep golden brown. Rotate the pan and stir every 5 minutes or so, making sure to keep the mixture in a single layer.
  6. Remove the baking pan from the oven and let cool completely. Break apart any large clumps or big pieces of pretzels and nuts.
  7. The glazed nut and pretzel mix can be made 5 days ahead of time. Let cool completely before storing in an airtight container. Sprinkle on sea salt (optional) and crumble on the roasted seaweed right before serving.

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