snacks – The Snack Review

Here’s a snack classic. The recipe comes from my Auntie Cindy. I know this because the xeroxed copy I’ve got is written in her friendly, confident, wide second-grade teacher script. I have no idea what else people use corn syrup for–please do share if there’s something I ought to do with my bottle while I wait for the next round of chex mix cravings to hit.

Furikake Chex Mix

1 stick of butter

½ cup oil

½ cup corn syrup

½ cup sugar

2 tbs soy sauce

2 – 14 oz. boxes Chex cereal (corn and wheat are best)

1 jar aji nori (seaweed+sesame seed) furikake

1) Melt first 5 ingredients together in a small pot on the stove.

2) In a large bowl, mix Chex cereal and melted ingredients. Sprinkle furikake over mixture and incorporate.

3) Spread onto baking sheet. Bake at 250 for one hour, stirring every 15 minutes.

4) Remove and cool in the pan. Store in an airtight container for up to a week.

Notes: I added in a bit more soy sauce than the recipe calls for, which gave it more of a salty/sweet edge. I’ve done this with every kind of Chex available and I like the corn version best. Wheat’s a little too coarse and rice will just disintegrate. Kitchen trick: measure out the oil first, and use the same measuring spoon for the corn syrup. It’ll slide right outta there, easy peasy.