Furikake Chex Mix
Hello all! Ahhhh!! I’m so behind on my postings. This month I’ve been REALLY REALLY busy though. Been working lots and I know this sounds crazy but I JUST MOVED AGAIN! ahhhhhh.. If you’ve been reading my blog, you’ll know I just moved in May. But yes, hopefully this place will be more permanent. This move wasn’t as bad as the last since I got rid of most of my junk but it definitely made me realize how much kitchen pantry I have and I gotta say it’s A LOT! Well, at least I’m totally loving my new kitchen! It’s much roomier now.
Don’t get me wrong! I’m still baking and cooking a lot! In fact every day I am. But I’m sure you fellow bloggers know how much time it takes to do a post. Hours for me. Plus, we are getting less daylight hours as the end of summer approaches, which means, less food styling / photography time :( Oh wells!
So anyway, for all the busy folks like myself, here’s a simple recipe to bring to parties!
This is a fabulous chex mix recipe with a Japanese twist in it. I first tasted it last year during a Christmas party when my friend’s aunt made a whole tray of it. I love seaweed and never knew there was such a condiment known as furikake, dried nori with sesame seed in a bottle, when combined with Crispix cereal, it was just sooooo delicious! It almost felt like there was a force that had taken complete control over my fingers to continuously pick at the chex mix and throw them all in my mouth. crunch crunch crunch…
Without further ado…….
- 1/4 cup butter
- 1/4 cup light corn syrup
- 1/4 cup sugar
- 1 tablespoons soy sauce
- 1/4 cup vegetable oil
- 1 (13 ounce) box Kellogs Crispix Cereal
- 1/2 (2 ounce) bottle nori goma furikake
- Preheat oven to 250 degrees F.
- Heat butter, corn syrup, sugar, soy sauce and vegetable oil until sugar is dissolved and mixture is well blended.
- Pour syrup mixture as evenly as you can over cereal and mix well. It might seem insufficient initially but keep stirring until every cereal is filled with syrup-y goodness! Sprinkle furikake over cereal and mix until evenly coated.
- Spread in a shallow roasting pan and bake for 1 hour, stirring every 15 minutes.
- Cool for about 30 minutes – 1 hour and store in an air tight container until ready to serve.
That’s it! I’ve been wanting to make this for a long time but haven’t had the chance to look for furikake. You can definitely find it in most Asian grocery stores. I got mine at T&T Supermarket in Vancouver. It was about $4 for a full bottle and you will only need about half for the recipe. Of course feel free to use the full bottle if you’re crazy about seaweed!
Just wanted to share this recipe with you guys!! It’s super simple and it’s so delicious! I’ve brought it to work and parties and it has always been a hit. Most people tell me that the snack is so addicting it’s hard to stop themselves from eating it. They even start to find themselves sitting in spots where the furikake crispix are in arm’s reach. So yes! Please try it too and tell me how much you love it! Of course, the seaweed haters won’t convert. :P
Alright folks, until next time! Not to worry, my next post won’t be too far away. I’ve got a special one coming up