Browsing Tag

Hawaiian Style Chex Mix

Appetizers, Lactose Free, Recipes

Crispy Furikake Chex Mix

January 20, 2016

Crispy Furikake Chex MixHere’s a crunchy, sweet and salty snack that all of my co-workers love.  I make two pans at a time and pack them in whatever containers I have handy. When at work and having a stressful day, snack on this.  Relaxation ensues!

Chex Mix IngredientsThere are many variations of this delicious treat.  It’s up to you what crunchy ingredients you want to include. This time I tossed together pretzel sticks, corn Chex, Stacey’s bagel chips, rice Chex, honey roasted almonds, Honeycomb cereal, furikake and Fritos.  Your imagination is the only limit.

Chex Mix SauceThere is a bit of soy sauce in this recipe that lends a subtle saltiness to this snack.  Also a few dashes of cayenne pepper adds a nice zing. This is my favorite furikake mix.

Crispy Furikake Chex Mix

Crispy Furikake Chex Mix
 
Author:
Serves: 12 cups
Ingredients
  • ½ cup + 2 tablespoons Earth Balance Buttery Sticks (or butter)
  • ¼ cup vegetable oil
  • ¼ cup + 1 tablespoon light corn syrup
  • 1 tablespoon + 1 teaspoon soy sauce (not light)
  • 1 teaspoon Worcestershire sauce
  • ½ cup granulated sugar
  • few dashes cayenne pepper
  • 2 cups corn Chex
  • 2 cups rice Chex
  • 1 cup Honeycomb cereal
  • 2 cups pretzel sticks
  • 2 cups broken bagel chips
  • 2 cups Fritos
  • 1 cup honey almonds or regular roasted almonds
  • ½ cup furikake
Preparation
  1. Preheat oven to 250 degrees.
  2. Line two large rimmed baking pans with foil.
  3. Stir ½ cup + 2 tablespoons Buttery Sticks, vegetable oil, corn syrup, soy sauce, Worcestershire sauce, sugar, and cayenne pepper in a medium pot over medium-low heat until sugar dissolves. Transfer mixture to a small bowl, whisk to combine and cool slightly.
  4. Combine corn Chex, rice Chex, Honeycomb cereal, pretzels, bagel chips, Fritos, and almonds in a large bowl. Pour sauce over cereal mixture and toss well (I use disposable gloves). Sprinkle furikake over mixture, toss again. Bake for 1 hour and 15 minutes, stirring mixture every 15 minutes. Let cool completely on pans. Store in airtight containers.

 

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