Furikake Chex Mix – revised


I know it’s been a while since I posted anything in this blog. Haven’t had time to cook but I hope you are able to become a fan of my Facebook page: www.FB.com/EdieCooks

This is a revised recipe, with more detailed instructions on a classic holiday treat. Made mostly for sharing and passing out for Christmas this Furikake Chex mix can be made to your own taste. The basics I’ve given you but feel free to add your own mix ins. This is a slightly sweet, slightly salty flavor. I tried my best to even out the sauce mixture to make it a balanced blend. If it ends out being too sweet for you, reduce the corn syrup to a 1/2 cup instead of 3/4 cups. Have fun, enjoy and HAPPY HOLIDAYS!


Furikake Topping

2 cups (heaping) Rice Chex

2 cups (heaping) Wheat Chex

2 cups (heaping) Corn Chex

2 cups (heaping) Honey Comb cereal

2 cups (heaping) Pretzel twists or sticks

2 cups (heaping) Bugle’s Chips


1 Stick Butter

3/4 cup Corn Syrup

1/2 cup Splenda Granulated Sugar or Regular sugar for sweeter taste

1/2 cup Vegetable or Corn oil

2 T Woshtersire Sauce

½ tsp Garlic Powder

Vanilla extract (about a cap full, very little)


Combine sauce ingredients in a pot and place on low until butter is melted and sugar is dissolved. Remove from heat once dissolved and set aside

In a large bowl, combine; rice, wheat & corn Chex, Honey Combs, Pretzels & Bugle chips and mix. Pull from the bottom up so everything is as even as possible. Set aside and grab a clean bowl of about equal size. This will be your ‘wet’ bowl and keep the bowl with the cereal mix as your ‘dry’ bowl.

Line 2 baking sheets with parchment paper and pre-heat your oven to 225°F.

Pour your dry cereal mix into your ‘wet’ bowl and fill a little more than half way. Stir the sauce to make sure the oil didn’t separate and ladle about ½ cup of sauce into the bowl and gently fold the cereal to make sure it evenly coats. There should be a shiny gloss look on the cereal where there is enough coating. Pour contents of the bowl onto one of the baking pans and spread evenly. Sprinkle your Furikake mix (make sure it’s the basic Salt, Sesame Seeds, and Seaweed one not the one with Bonito flakes. It will taste different) onto the cereal and mix with a spatula. You can use as much as you like, but remember it does contain salt so too much will make the flavor unbalanced.

Repeat process with another bowl of dry cereal and place on 2nd baking sheet. Align your racks in the center of your oven as possible and place the baking sheets in, one on each rack.

Let bake on low for 45-60 minutes stirring and separating the mix every 10-15 minutes making sure they don’t burn and stick together. The mix should be a golden brown color and may be slightly wet still but it will harden while it cools.

Pull out and place on a large area to cool. Make sure you break apart the pieces once it’s out of the oven one last time to make sure they don’t cool in clumps. (Suggestions: place a towel on the floor, bed or flat surface and line it with parchment paper.) Repeat the process until all the cereal and sauce are gone. Once the mix is cooled, pack in an air tight container or pack away in small zip top bags to give away as gifts.

After the mix is cooled you can add additional items to bring color or more sweetness to the mix. Just gently fold in ingredients after the cooling process then pack away. Here are suggestions of items you can add: Raisins, M&M mini’s, mini marshmallows, white chocolate chips, Recess Pieces candy, etc.


About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Ethnic, Grindz, Party, Snacks and tagged , , , . Bookmark the permalink.

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