Description

I’ve always been an avid fan of classic Chex Mix. The massive batches of homemade, extra-Worcestershire Chex Mix I made for my dorm mates resulted in my college nickname “Chex Girl.” I’ve made the craveable, crunchy snack on the regular since. So imagine my rapture when, on a visit to Hawaii, I tasted a new-to-me, sweet-salty spin on the cereal-based snack!

Directions

1. Gather the ingredients.
2. Preheat the oven to 250 F with racks in the upper and lower thirds of the oven. Line 2 large, rimmed baking sheets with parchment paper.
3. Combine the corn and rice cereals, pretzels, Doritos, sesame stick-nut mix, and wasabi peas on one baking sheet. Set aside.
4. Combine the butter, syrup, soy sauce, and onion powder in a small saucepan over medium heat, stirring occasionally, until the butter has melted and the mixture is bubbly, about 4 minutes.
5. Pour the syrup mixture evenly over the cereal mixture and stir gently with a spatula until all the liquid is absorbed and the cereal is evenly coated.
6. Sprinkle the furikake over the cereal and stir gently until evenly distributed. Divide the mixture between the 2 prepared baking sheets and spread it out in an even layer.
7. Bake, stirring every 20 minutes and rotating and switching the position of the baking sheets in the oven, until the mixture is toasted and crisp, 1 hour. Allow the Chex mix to stand for 1 hour. It will crisp up as it cools.