Empty My Fridge
Furikake Chex Mix: Perfect for the Holidays! 🎄
Ingredients
- Sweet corn8 cups
- Wheat Chex4 cups
- Cereal4 cups
- Pretzel sticks2 cups
- Pea · roasted1 bag
- Furikake1 jar
- Shichimi togarashi2 tsp
- Butter½ cups
- Rice syrup½ cups
- Sugar½ cups
- Soy sauce2 tbsp
- Vegetable oil¼ cups
Instructions
- Preheat the oven to 250°F (120°C).
- Make the syrup: melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Add 1/2 cup brown rice syrup, 1/2 cup sugar, 1/4 cup neutral oil and 2 tablespoons soy sauce.
- Lower the heat so the syrup does not boil, and stir until the sugar dissolves. Take off the heat to cool slightly.
- Put 4 cups Corn Chex, 4 cups Wheat Chex, 4 cups Honeycomb cereal, 4 cups Bugles, 2 cups pretzel sticks and 1 bag (2.5 oz / 73 g) Japanese roasted green pea snack into a large, high-sided baking pan.
- Whisk the syrup again, pour it evenly over the mix and toss with two silicone spatulas until evenly coated.
- Sprinkle 1 jar nori komi furikake over the mix and toss until every piece is coated. For extra heat, add 2 tsp shichimi togarashi, to taste (optional).
- Bake at 250°F (120°C) for 1 hour, tossing the mix every 15 minutes (3 times in total).
- Let it cool completely, tossing it every 15 minutes (at least 3 times) so the clusters break apart. If it clumps, bake another 15 minutes, then toss every 15 minutes again.
- Serve right away, or store in airtight containers in a dark, cool place for up to 2–3 weeks, or in the freezer for 2–3 months.
Summarized from Just One Cookbook's video. Watch it for the details.
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