This Thanksgiving, the dish that I ate the most of was not turkey, stuffing or sweet potatoes. It was furikake Chex mix. It was sweet and crunchy, with a hint of seaweed savory-ness that made it very addicting. My friend Grace made it, and she was kind enough to share her recipe. I made it for the first time this weekend, and thought I’d pass it along too.
Be aware this makes a LOT of Chex mix. Good for sharing. Bad for if you’re at home in front of the TV snacking.
Furikake Chex Mix
Makes approximately 10-12 cups
2 sticks of butter
3/4 cup Karo light corn syrup
1/4 cup vegetable oil
1 cup granulated sugar
2 teaspoons soy sauce
1.5 bottles furikake rice seasoning*
1/2 box rice Chex
1/2 box Honeycombs cereal
1/2 bag pretzels
1/2 bag Bugle chips
*For those of you not familiar with furikake, it’s a seaweed seasoning that is sprinkled over rice, and typically contains seaweed and sesame seeds. You can find it at your local Asian store.*
1. Preheat oven to 250.
2. Melt butter in a small saucepan, then add the sugar. Stir until dissolved.
3. Add corn syrup, oil, and soy sauce to the butter mix and stir.
4. In a large bowl (or pot), mix together both cereals, pretzels, and Bugles. Spoon the butter mixture over the cereal mix, then sprinkle a generous shake of furikake seasoning. Toss well so that every piece is coated. Repeat this procedure until you have used all the butter mixture and furikake. If the cereal/pretzel/Bugle mixture seems too wet, you can add more dry ingredients to soak up some of the butter.
5. Once the cereal/pretzel/Bugle mixture is evenly coated, spread it out in a single layer on a sheet pan.
6. Bake at 250 for 1 hour, stirring every 15 minutes. Be careful to not let the mixture burn.
7. Cool mixture before serving. Enjoy!