Empty My Fridge
Holiday Season Special: Delicious Furikake Chex Mix!
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).
- In a medium saucepan over medium heat, melt 1/2 cup butter. 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 mixture does not boil, and stir until the sugar dissolves. Remove from 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 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 top and toss until evenly coated. For extra heat, add 2 teaspoons shichimi togarashi to taste.
- Bake for 1 hour, tossing every 15 minutes (3 times in total, including after the first 15 minutes).
- Cool completely, tossing at least every 15 minutes to break up clusters. If it clumps, bake another 15 minutes, then toss every 15 minutes again.
- Serve or store in an airtight container 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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