Furikake Chex Mix, a popular fixture in Hawaii, meets another American favorite: ranch seasoning. Like all good snack mixes, this one is open to swaps and modifications. Can’t find Bugles? Try oyster crackers! Prefer it spicy? Add a hot sauce to the syrup. That said, please don’t be tempted to nudge up the temp to bake it faster; it needs the low-and-slow time in the oven to dry out and crisp up completely (humid days may even warrant an additional 15–20 minutes of baking time). This recipe feeds a crowd but can be halved easily and stored in an airtight container or resealable bag for up to 2 weeks—if you don’t manage to eat it all before then somehow.
What you’ll need
Disposable Foodservice Gloves
$13 At Amazon
Small Saucepan
$155 At Amazon
Sheet Pans
$119 At Bon Appétit Bazaar
Large Bowl
$18 At Amazon
Recipe information
Yield
Makes about 16 cups
Ingredients
½
⅓
¼
¼
1
1
10
3
2
2
1
1
Need to make a substitution?
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 250°. Heat ½ cup (1 stick) unsalted butter, ⅓ cup light corn syrup, ¼ cup sugar, ¼ cup vegetable oil, 1 Tbsp. soy sauce, and one 1-oz. packet ranch seasoning in a small saucepan, stirring, until sugar is dissolved. Remove from heat.
Step 2
Mix 10 cups rice and/or corn cereal, 3 cups Bugles corn chips or oyster crackers, 2 cups mini windowpane pretzels, 2 cups Pepperidge Farm Goldfish Crackers, and 1 cup salted roasted peanuts in a large bowl with your hands, working from bottom to top.
Step 3
Wearing disposable gloves, carefully pour butter mixture into bowl, mixing from bottom to top to incorporate. Sprinkle half of one 1.7-oz. bottle nori komi furikake over and toss until evenly coated. Sprinkle remaining half of one 1.7-oz. bottle nori komi furikake over and toss again to coat. Divide mixture between 2 rimmed baking sheets and bake, carefully tossing every 15–20 minutes and rotating pans back to front and top to bottom halfway through, until dry, about 1 hour (a humid day may require 15–30 minutes more). Let snack mix cool before serving.
Do ahead: Mix can be made 2 weeks ahead. Store airtight at room temperature.