Every time my sister comes to visit from Hawaii, she always brings a big tub of Furikake Chex Mix that gets eaten up in no-time.
Everyone likes the sweet/salty taste--and when you make it at home, you can make it with your favorite ingredients and leave out your least favorites.
I always seem to pick out and eat the bugles first.
Be sure to add the Marcona almonds from Trader Joe's.
They're delicious!
I think popcorn would be a nice addition to this mix too!
Ingredients:
2 cups each Rice, Wheat & Corn Chex
l bag Bugles
1 bag Goldfish pretzels
1 bag Trader Joe's Marcona almonds
optional:
Crispix
Honeycomb
peanuts
popcorn
I looked all over the snack aisle in the grocery store for Bugles, my husband finally found them by the chips, in a bag not a box.
I found the Chex cereal three-pack at Smart & Final.
I like the little goldfish pretzels, but you can use any kind of pretzel you like.
Put all the cereals into a large roaster that you've coated with a non-stick spray.
I use big foil pans that clean up easily if you let them soak in water a bit--I can't see throwing the pans away after one use or using so much foil to line a pan--to me that would be mottainai.
Wasteful.
To make the sauce:
3/4 cup butter
3/4 cup Karo syrup
3/4 cup sugar
3/4 cup canola oil
2 tablespoons shoyu (soy sauce)
2 tablespoons worcestershire sauce
2 teaspoons Tapatio hot sauce
1 bottle Nori Komi Furikake
Put 3/4 cup each butter, Karo syrup, sugar and oil in a pan and cook over medium heat, stirring until sugar has dissolved.
Then add 2 tablespoons each shoyu and worcestershire sauce, stirring until well combined.
Preheat oven to 250ºF.
Pour sauce over cereal mixture and mix well.
Put into the oven and stir every 10 to 15 minutes.
After the first stirring, mix in one bottle of Nori Komi Furikake.
Mix well to evenly distribute the furikake nori and the sauce.
You can tell the mix is done when it's dry--the sauce has been evaporated and is no longer sticky--it takes 1 to 2 hours, depending upon the humidity.
Don't take it out too soon, it will be sticky and not crunchy.
Itadakimasu!
***
Over the weekend it was my son Rick's birthday.
It doesn't seem like that long ago he was this age.
Now he's all grown up.
This photo was taken a few years ago when he worked for a financial services company.
And the Stanley Cup came to visit their office.
Now he has his own company.
It doesn't seem so long ago that Rick and Karen we playing outside with their rain ponchos, galoshes and umbrellas,
Swimming together on vacation,
Going to college,
Or mugging for the camera at Karen's wedding.
Our children grow up so fast.
Be sure to take a lot of photos.
Rick's a considerate son.
He comes over on baking day to help Laura and I bake our Christmas cookies.
He gets us out into nature to go fishing.
Occasionally he catches a big one!
And delivers the fish around to the family for
sashimi.
It seems like time goes by so fast.
I'm happy I have these photos to prompt my memory of my son at this age.
Fun smiles,
And peaceful times.
Oh.
And also me.
When I was young!
Happy Birthday to my wonderful son,
I love you, Rick!
***
Ingredients:
2 cups each Rice, Wheat & Corn Chex
l bag Bugles
1 bag Goldfish pretzels
1 bag Trader Joe's Marcona almonds
Optional:
Crispix
Honeycomb
peanuts
popcorn
Sauce:
3/4 cup butter
3/4 cup Karo syrup
3/4 cup sugar
3/4 cup canola oil
2 tablespoons shoyu (soy sauce)
2 tablespoons worcestershire sauce
2 teaspoons Tapatio hot sauce
1 bottle Nori Komi Furikake
Put 3/4 cup each butter, Karo syrup, sugar and oil in a pan and cook over medium heat, stirring until sugar has dissolved. Then add 2 tablespoons each shoyu and worcestershire sauce, stirring until well combined.
Preheat oven to 250ºF.
Pour sauce over cereal mixture and mix well. Put into the oven and stir every 10 to 15 minutes. After the first stirring, mix in one bottle of Nori Komi Furikake. Mix well to evenly distribute the furikake nori and the sauce.
You can tell the mix is done when it's dry--the sauce has been evaporated and is no longer sticky--it takes 1 to 2 hours, depending upon the humidity.
Don't take it out too soon, it will be sticky and not crunchy.
Print This Recipe
Bugles are hard to find, Karolyn. Sometime I'll find them and buy like 3 or 4 bags - not for the boys - for me.
ReplyDeleteLove all those photos of Rick. The one in the rain with Karen - really like that one - your kids are so cute.
Beautiful post :)
ReplyDeleteYour story about your son made me cry (happy tears)! My son is 17 months old and I can't wait to create as many wonderful memories for him as you have for yours :)
ReplyDeletethank you for sharing such a lovely story... and the recipe of course! :) i can't wait to try it!
ReplyDeleteYay! You posted it. I'm going to link to this one if you don't mind!
ReplyDeleteYour story about your son is so sweet. I have my own little guy (not 2 yet) and I could imagine him growing up as I read your post. It makes me sad and yet so happy. I wish I could slow it all down.
This looks amazing! Would you say it's more sweet than savory? Or a good balance?
ReplyDeleteThank you for the nice comments!
ReplyDeleteI would say that the mix is not overly sweet to my taste and a little on the salty side. :)
Yum! This is amazing - thanks for the recipe, I will definitely try it!
ReplyDeleteThank you for the delicious pictures and the meaningful recipe.
ReplyDeleteYes, children do grow up so quickly. I am glad you are telling young mothers to capture the moments. Its tough as you are going through each day but when you look back, wow, what a blessing. My two sons are my biggest teachers and an inspiration to me.
We all love this treat to snack on.
Take Care
Tapatio hot sauce is that optional? I don't recall utilizing it the last few times I've made this.
ReplyDeleteYes, the Tapatio can be optional, it's not critical to the recipe. :)
DeleteI am going to try this recipe this weekend to give away at work. I enjoyed reading and seeing your family photos. So very nice! Mahalo for posting this! Can't wait to see how it will come out!
ReplyDelete