This is a sweet and salty Asian twist on cereal mix. The recipe is modified slightly from Tasting Table.
4 tablespoons butter, plus more for greasing
1/4 cup vegetable oil
1/4 cup corn syrup
7 tablespoons granulated sugar
2 teaspoons soy sauce
9 1/2 cups Crispix cereal (about one 13 1/2 ounce box)
1/2 cup furikake (seaweed type, not fish based)
Preheat the oven to 250°. Grease a 9-by-13-inch baking dish with butter (I use cooking spray).
In a small saucepan, melt together the butter, oil, corn syrup, sugar and soy sauce over medium heat. Stir until the ingredients are well incorporated and the sugar has dissolved, about 3 minutes, then remove from the heat.
Add the Crispix to the greased dish and spread into an even layer, then slowly pour the syrup mixture over to coat thoroughly. Sprinkle the furikake a little at a time, so it doesn’t clump, while stirring carefully to not crush the cereal.
Bake on the center rack, stirring gently every 15 minutes, until the syrup thickens and little chunks of cereal flakes form, 1 hour.
Spread the Crispix over a parchment paper-lined sheet tray and let cool for about 10 minutes. Serve right away in a big bowl or store in a air tight container.
- Prep Time: 10 minutes
- Inactive Time: 10 minutes
- Cook Time: 1 hour
- Category: snack, appetizer, gift
- Cuisine: Japanese-American
- Calories: 272.21
- Sugar: 20.10 g.
- Sodium: 440.49 mg.
- Fat: 11.58 g.
- Saturated Fat: 3.56 g.
- Carbohydrates: 41.43 g.
- Fiber: 0.66 g.
- Protein: 2.50 g.
- Cholesterol: 12.21 g.
Keywords: crispix, furikake, seaweed, cereal