Furikake Snack Mix Food

FURIKAKE SNACK MIX

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
• Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

FURIKAKE MIX

Steps:

• Preheat oven to 250 degrees F.
• Heat butter, corn syrup, sugar, soy sauce and vegetable oil until sugar is dissolved and mixture is well blended.
• Pour syrup mixture over cereal and mix well. Sprinkle furikake over cereal and mix until evenly coated.
• Spread in a shallow roasting pan and bake for 1 hour, stirring every 15 minutes.
• Cool and store in an air tight container.

FURIKAKE SEAWEED SNACKS

Steps:

• Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
• Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
• Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
• Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
• Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.

STEVE'S OFTEN COPIED, NEVER DUPLICATED, FURIKAKE CHEX MIX

Steps:

• Preheat the oven to 250 degrees F.
• Mix together all the cereals, pretzels, and peanuts in a large baking pan (The tin foil ones that you can buy from the store to roast turkey works really well!).
• Divide the mixture between two pans.
• In a medium-sized sauce pan over medium to medium-high heat, melt butter.
• Add sugar and dissolve well.
• Add corn syrup, soy sauce, oil, Worcestershire sauce, and Tabasco Sauce. Stir until blended well. It works best if you heat till it reaches the hard ball stage (about 250 degrees).
• Pour over cereal mixture, one pan at a time, and mix well.
• Put into the oven.
• After 15 minutes, remove from oven, and add one bottle of furikake to each pan. Mix around to evenly distribute furikake and sauce from the bottom.
• Continue baking for about 1-2 hours, stirring every 15 minutes.
• The cooking time fluauates depending on how crispy you want it, and how humid it is (making this in 90% humidity is a nightmare!).
• Store in an air-tight container or ziplock bags.