Sometimes products may arrive separately, but you will only be charged one delivery fee per order. Multiple–product orders are charged according to the product with the highest delivery type. Delivery charges are determined by your delivery destination and are charged per order. A product’s delivery type is displayed under the "Stock Status" information on each product page online. Once done baking, remove from the oven and allow to cool completely.We offer four types of delivery (Small Parcel, Small Standard, Standard, Deluxe) determined by the products in your order.Place in the oven and bake for 1 hour, stirring every 15 minutes.Sprinkle the furikake over the Chex mix and stir until evenly coated.Pour the sauce mixture evenly over the Chex mix and stir until evenly coated.Next add corn syrup, vegetable oil, and shoyu.Then add sugar and stir until dissolved.Continue stirring until melted, being careful not to burn the butter. For the glaze: To a small pot over medium high heat add butter.For the Chex Mix: Spread corn Chex, rice Chex, wheat Chex, Bugles, pretzels, and peanuts evenly between two large pans and set aside.If by some chance you have leftovers, these will keep for a week or two in an airtight container. How long does it last?Īlthough this recipe makes a large batch, don’t be surprised if you take it to a party and it’s all gone. If you store it while it is still warm, the heat will cause water condensation and make your Chex mix soggy. Be sure to allow mixture to cool before storing.
HONEYCOMB CEREAL ZIP
Place in a zip top bag or airtight container at room temperature.
If glaze is still wet, return to the oven for another 15-30 minutes, tossing halfway through. My furikake Chex mix is still wet after I bake it, what do I do?ĭepending on your oven and humidity, the bake time may be a little more. Allow to cool completely before enjoying and storing.Give it one last stir when you are finished baking to prevent it from sticking to your baking sheet.Be sure to toss every 15 minutes while baking to allow complete drying and the ultimate crisp.If you love furikake Chex mix, then you have to try furikake animal crackers. Needless to say, this will make you a large batch and in Hawai’i fashion you’ll have lots to share with family and friends. Leave out what you don’t like, add a little more of the things you do, or swap it up for completely different things. The best thing about this recipe is you can customize it to your liking. It goes well on furikake salmon, SPAM katsu musubi, sushi bake, and SPAM musubis. I like to use nori komi furikake variety, but you are welcome to swap it with the variety of your choice. Furikake: A Japanese dried seaweed blend.Shoyu: A Japanese style soy sauce that can be found in the Asian aisle at most grocery stores.Vegetable oil: You can swap this out the the variety of your choice.Light corn syrup: This will help give the mix its characteristic crunch and sheen as well as a little sweet.Granulated sugar: Just a little bit of sweet to pull the whole sweet and salty mix together.Unsalted butter: Be sure to get the unsalted variety as salted may make this recipe just a tad bit too salty.
What you’ll need to make this furikake chex mix happen Such a simple, toss together type of snack mix, you just can’t help making it over and over again. What’s all the fuss about? Furikake Chex mix. No judgement here if you eat a whole bowl by yourself. Japanese mixed with American.Įastern flavors of umami tossed over a good old Western classic to make a party mix that you just can’t stop eating. Take one culture and meld it with another. Growing up in Hawai’i we always put out little twists on things. And let me tell you this little treat here is not an exception. You can never go wrong with sweet and salty right. Simple recipe and the ability to customize it to make it your own makes this recipe one you’ve got to try. Crispy sweet and salty furikake chex mix is a favorite Hawaiian snack.
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