3 Snack Hacking
These snacks do the trick when you need some fast fuel!
Furikake Chex Mix
Ingredients
| Dry snack mix: 1/2 12-ounce box Rice Chex cereal (store brand is fine) 1/2 12-ounce box Corn Chex cereal (store brand is fine) 6.5 oz box Cheez-Its (store brand is ok, but honestly I prefer brand name if possible) 1 14.5-ounce bag of a corn-based snack, like Bugles or flax and corn chips OR bagel chips 3 cups to 4 cups mini pretzels (I like the ones that look like a windowpane) 16 oz roasted and lightly salted peanuts (or other nuts, if peanut allergies are a concern) Several sheets nori, cut into squares the (Note: ingredients apart from Chex cereals are flexible but try to keep the same ratios. I suggest using a kitchen scale to keep track) |
| Syrup: 1/2 cup (1 stick) unsalted butter 1/2 cup light corn syrup 1/4 cup vegetable oil 1/4 cup sugar 1 tablespoon soy sauce 1 pinch kosher salt ½ teaspoon cayenne pepper or several shakes hot sauce to taste (more if you want it spicier) |
| Other ingredients: 1 1.7 ounce bottle Nori Komi Furikake (you can find this online, in Asian markets including H-Mart, and in Ralph’s grocery stores if you are in the greater LA area) |
Methods / Instructions
| 1. Preheat oven to 250°F and place oven racks in upper and lower thirds of the oven. 2. Make the syrup: In a medium pot over medium heat, heat butter, corn syrup, oil, sugar, soy sauce, salt and cayenne/hot sauce, stirring until sugar is completely dissolved. Remove from heat to cool a bit while you prepare the dry ingredients. 3. In a very large bowl (you might need two), combine the dry ingredients. Give the dry ingredients a good mix (bottom to top) with your hands. 4. Carefully add the liquid ingredients to the large bowl and give everything a good mix, bottom to top, with a silicone spatula. Once the mix is sufficiently coated with the sauce, sprinkle half of the furikake and toss until everything is evenly coated. Sprinkle the remaining half of the furikake and give it another toss. Divide the mix evenly onto two half-sheet pans or a single large roasting pan. 5. Bake in the oven for about 1 hour until the mix is dry, removing the trays every 15 to 20 minutes to toss thoroughly. The cooking time will depend on humidity, as well as how crispy you like your mix. 6. Once done, remove from oven and cool completely on racks. Store in an airtight container or zip-top bags. |
Serving Size
| A crowd (seriously, this recipe makes a ton of Chex Mix, which means it is good for parties, for giving away to friends, and it keeps for a long time too) |
Contributor
Kirsten Hansen, Teaching and Outreach Librarian, The Claremont Colleges Library
