Friday, October 18, 2013

Crunchy Crispix Arare

Crunchy, salty, sweet, and savory. If you like crunchy Japanese crackers with soy sauce and seaweed flavors, you’ll likely enjoy this homemade snack mix made from Crispix cereal. It’s easy to make, smells wonderful, and tastes yummy. It’s also a flexible recipe so that you can add other nuts and seasonings to taste.

This recipe is from my Aunt Margaret, her submission to a family cookbook. The hardest ingredient to find is the Nori Furikake, a mixture of seaweed flakes, sesame seeds, salt, and sugar. I found a jar in a Japanese market called Nak’s in downtown Menlo Park (it’s been there for 44 years and has wonderful treasures inside). If you have trouble finding it, just use cut-up dried seaweed and sesame seeds in whatever quantities you prefer.

Try this snack mix when you’re in the mood for an Asian twist on Chex Mix.

Crunchy Crispix Arare

½ cup butter
½ cup sugar
½ cup light corn syrup
2 T soy sauce
1 package Crispix cereal (15 oz. box)
½ cup Nori Komi Furikake seasoning, found at Asian markets
whole raw almonds

Place butter, light corn syrup, sugar, and soy sauce in saucepan. Bring to boil and stir until sugar is melted. Pour into large bowl. Add Crispix cereal and mix thoroughly. Add whole almonds or other nuts to taste. Spray deep baking pan with Pam. Spread mix into pan. Sprinkle Nori Komi Furikake seasoning as desired over mixture.

Bake for 60 minutes in a pre-heated 200 degree oven, stirring every 15 minutes. After removing from oven, stir occasionally so mix will not stick to pan. Place in airtight containers and enjoy.

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