Furikake Chex Mix, a popular fixture in Hawaii, meets another American favorite: ranch seasoning. Like all good snack mixes, this one is open to swaps and modifications. Can’t find Bugles? Try oyster crackers! Prefer it spicy? Add a hot sauce to the syrup. That said, please don’t be tempted to nudge up the temp to bake it faster; it needs the low-and-slow time in the oven to dry out and crisp up completely (humid days may even warrant an additional 15–20 minutes of baking time). This recipe feeds a crowd but can be halved easily and stored in an airtight container or resealable bag for up to 2 weeks—if you don’t manage to eat it all before then somehow.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Disposable Foodservice Gloves
$13 At Amazon
Small Saucepan
$155 At Amazon
Sheet Pans
$119 At Bon Appétit Bazaar
Large Bowl
$18 At Amazon
Recipe information
Yield
Makes about 16 cups
Ingredients
½
⅓
¼
¼
1
1
10
3
2
2
1
1
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 250°. Heat ½ cup (1 stick) unsalted butter, ⅓ cup light corn syrup, ¼ cup sugar, ¼ cup vegetable oil, 1 Tbsp. soy sauce, and one 1-oz. packet ranch seasoning in a small saucepan, stirring, until sugar is dissolved. Remove from heat.
Step 2
Mix 10 cups rice and/or corn cereal, 3 cups Bugles corn chips or oyster crackers, 2 cups mini windowpane pretzels, 2 cups Pepperidge Farm Goldfish Crackers, and 1 cup salted roasted peanuts in a large bowl with your hands, working from bottom to top.
Step 3
Wearing disposable gloves, carefully pour butter mixture into bowl, mixing from bottom to top to incorporate. Sprinkle half of one 1.7-oz. bottle nori komi furikake over and toss until evenly coated. Sprinkle remaining half of one 1.7-oz. bottle nori komi furikake over and toss again to coat. Divide mixture between 2 rimmed baking sheets and bake, carefully tossing every 15–20 minutes and rotating pans back to front and top to bottom halfway through, until dry, about 1 hour (a humid day may require 15–30 minutes more). Let snack mix cool before serving.
Do ahead: Mix can be made 2 weeks ahead. Store airtight at room temperature.
Leave a Review
Reviews (4)
Back to TopDelicious! I’ve made it twice exactly as directed, and it’s a big hit. It’s hard to stop eating it. If yours burned, your oven must run hot. Get a thermometer!
Anonymous
Seattle, WA
11/1/2023
Followed the directions exactly and it burned before 30 minutes was up.
Seattle
Seattle, WA
4/15/2023