The ultimate party mix in my book. The furikake seasoning gives a classic American snack a delicious, umami bent. This recipe makes about two large standard, half-sheet-sized pans' worth of mix. You can also get one of those large disposable aluminum roasting pans that you roast turkeys in and cook everything in there. You'll want to allow suitable cooking time: It needs to bake low and slow (don't rush it!) until everything is crispy and dry. Bag it up as gifts, or just fill a huge bowl—and watch people go wild. (Our resident Hawaiian, from where this mix originates, gave her approval, so you know it's good!)
6.6 ounce bag Pepperidge Farm Goldfish of your choice (I like cheddar)
14.5 ounce bag of Bugles
to 4 cups mini pretzels (I like Snyder's Butter Snaps, the ones that look like a window pane; 1 bag of pretzel Goldfish is also nice here)
16 ounce jar Planters Dry Roasted Peanuts, Lightly Salted
(1 stick) butter
light corn syrup
1.7 ounce bottle Nori Komi Furikake (you can find this online or in Asian markets)
Disposable gloves, optional
half-sheet pans (the super-large disposable aluminum roasting pans are also good)
In This Recipe
Preheat oven to 250°F.
Make the syrup: In a medium pot over medium heat, heat butter, corn syrup, oil, sugar, soy sauce, and salt, stirring until sugar is completely dissolved. Remove from heat to cool a bit while you prepare the dry ingredients.
In a very large bowl (you might need two), combine the Chex cereals, Goldfish, pretzels, and peanuts. Give the dry ingredients a good mix (bottom to top) with your hands.
Carefully add the liquid ingredients to the large bowl and, with gloved hands (if using gloves), give everything a good mix, bottom to top. Once the mix is sufficiently coated with the sauce, sprinkle half of the furikake and toss until everything is evenly coated. Sprinkle the remaining half of the furikake and give it another toss. Divide the mix evenly onto two half-sheet pans.
Bake in the oven for about 1 hour until the mix is dry, removing the trays every 15 to 20 minutes to toss thoroughly. The cooking time will depend on humidity, as well as how crispy you like your mix. (It has taken me up to 1 1/2 hours on humid days.)
Once done, remove from oven and cool completely on racks. Store in an airtight container or zip-top bags, or enjoy immediately and watch them disappear!