Saturday, December 31, 2011

Asian Chex Mix

A quick, easy, and always tasty party snack, Chex Mix, done up in a whole new way. Sweet, salty, and savory, I have forever loved "Asian" Chex Mix and searched far and wide for a killer recipe to satisfy my quite serious addiction to this crunchy treat. There are tons of possible variations of this snack, types of cereal used, balance of sweet-salty, spice factor etc... but this happens to be my favorite.

Asian Chex Mix
adapted from 

4 cups Rice Chex Cereal
3 cups Corn Chex
3 cups Wheat Chex
2 cups Quaker Oatmeal Squares
2 cups pretzels
2 cups Bugles
1/2 cup unsalted butter
3/4 cup granulated sugar
3/4 cup light corn syrup
2 1/2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1/3 cup oil
1/2 of a 2 oz bottle of Nori Goma Furikake
*I did not do this, but in the future I'll add at least 1 tsp of red chili flakes to bump up the flavor.

Preheat oven to 250 deg F. Line two large baking dishes with aluminum foil sprayed with cooking spray.

Mix cereals, pretzels, and bugles in a very large bowl.

Melt butter in a small to medium sized sauce pan. Add sugar and stir until dissolved. Add corn syrup, oil, soy sauce, and worcestershire sauce. If you choose to add chili flakes, add these as well so their flavor infuses the sauce. Stir until well blended.

Pour over cereal, mix until sauce is well distributed and no piece is left out of the saucy-goodness! Sprinkle on furikake and mix well.

Distribute cereal into the two baking pans. Bake for 1 hour, stirring every 15 minutes. This is very  important! If you don't stir or choose to just lazily toss a few pieces around the pan (which I may have done once or twice...) you'll end up with a burnt bottom layer of Chex Mix.

Let cool on foil over wire racks, then transfer to a large bowl to cool completely. Store in an airtight container (if you have any left!!!).

I hope your new year is filled with as much happiness and delicious goodies as I know mine will be! :)

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