In thinking about some of my posts from the last year, I realized that I have really just gotten all about the food and less about…anything else! Time to sit, reflect, and put pen to paper has definitely dissipated greatly but I fully intend to get back into it and soon!
But for now, another food post.
I made this as part of the 2013 Holiday Bake-A-Thon to give away as packaged gifts, and munchies for a housewarming get-together Kev and I had recently and the Super Bowl. The sweet and savory flavors make this snack seriously addicting, and it makes a huge batch that is perfect for gifting or sharing.
Shirley sent me the original recipe a few years ago, and I’ve adapted it as such:
- 1/2 C light corn syrup (I used Karo brand)
- 1/2 C of sugar
- 1/2 C vegetable oil
- 1/2 C butter (1 stick) unsalted butter
- 2 T soy sauce
- 2 bags of microwavable popcorn (I used kettle corn)
- 1 box of Rice Chex cereal
- 1 box of Corn Chex cereal
- 1 lb bag of mini pretzels
- 1 lb mixed nuts (optional)
- 1 bottle of Furikake
You can also sub half of both of the chex cereals for a box of honeycomb, or whatever combination you like. It’s totally customizable to whatever cereal, popcorn, chips, etc. you feel like throwing in. Just make sure you’re not overdoing it with the dry ingredients, or there will be too much for the wet ingredients to coat evenly.
- Preheat oven to 250 degrees Fahrenheit.
- Heat and melt the first 5 ingredients above in a pan or small pot. A nonstick pan or pot will make clean-up easier.
- In two extra large aluminum pans (or two large roasting pans if you have them), divide and mix all the dry ingredients together EXCEPT the Furikake.
- Pour a fourth of the wet mixture over the cereal in both pans and mix well. Then divide and pour the rest of the wet ingredients and mix well.
- Place both trays in the oven for an hour, mixing about every 10-15 minutes. After the first 10 minutes, divide and pour the Furikake over the cereal mix and mix well.