Nori Furikake Chex Mix

Marvis

4 cups each of rice and corn chex

1 bag of bugles (approx 7 ounces)

1 bag of pretzels (approx 7 ounces)

(What I added): shrimp sticks, won ton pi chips, goldfish, cheese its

My little gift bags!

1 bag of almonds (approx 1 lbs)

¾ cup butter

¾ cup sugar

¾ cup karo syrup

¾ cup canola oil

2 tbs shoyu

2 tbs Worcestershire sauce

2 tbs Tapatio

1 bottle of nori komi furikake*

note: Nori komi furikake sometimes is labeled in English under the name "nori goma furikake" or "nori gomi furikake."

Preheat the oven to 250 degrees Fahrenheit. In a small saucepan, combine the butter, sugar, syrup, and oil and heat over medium, stirring until the sugar dissolves and the butter melts. Take off heat and stir in the shoyu and two sauces. Pour over the dry material in a big aluminum foil roaster. I like these because you can just throw them out afterwards, but you can also line a couple 9"x13" pans in foil. Stir the mix well to distribute the sauce. Place in oven and every 15 minutes stir to continue to coat the pieces well. After the first stirring, sprinkle the entire bottle of furikake over the chex mix, stirring well. Continue to bake and stir every 15 minutes, until the sauce has completely evaporated, normally about 45 minutes to an hour. Let cool completely, then serve.

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