epicurious5.0
Furikake-Ranch Snack Mix
Like all good snack mixes, this one is a reliable crowd-pleaser, hitting all of the sweet and salty notes. Plus, it's wide open to swaps and modifications.
👥 16 Servings👤 Hana Asbrink📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●pan
- ●baking sheet
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 250°. Heat ½ cup (1 stick) unsalted butter, ⅓ cup light corn syrup, ¼ cup sugar, ¼ cup vegetable oil, 1 Tbsp. soy sauce, and one 1-oz. packet ranch seasoning in a small saucepan, stirring, until sugar is dissolved. Remove from heat.
. soy sauce1 Tbsp1-oz. packet ranch seasoning (such as Hidden Valley)1
2
Mix 10 cups rice and/or corn cereal, 3 cups Bugles corn chips or oyster crackers, 2 cups mini windowpane pretzels, 2 cups Pepperidge Farm Goldfish Crackers, and 1 cup salted roasted peanuts in a large bowl with your hands, working from bottom to top.
rice and/or corn cereal (such as Chex or Crispix)10 cupsBugles corn chips or oyster crackers3 cupsmini windowpane pretzels (such as Snyder’s of Hanover Butter Snaps)2 cupsPepperidge Farm Goldfish Crackers2 cupssalted roasted peanuts1 cup
3
Wearing disposable gloves, carefully pour butter mixture into bowl, mixing from bottom to top to incorporate. Sprinkle half of one 1.7-oz. bottle nori komi furikake over and toss until evenly coated. Sprinkle remaining half of one 1.7-oz. bottle nori komi furikake over and toss again to coat. Divide mixture between 2 rimmed baking sheets and bake, carefully tossing every 15–⏱️ 20 minutes and rotating pans back to front and top to bottom halfway through, until dry, about ⏱️ 1 hour (a humid day may require 15–⏱️ 30 minutes more). Let snack mix cool before serving. Do ahead: Mix can be made 2 weeks ahead. Store airtight at room temperature.
1.7-oz. bottle nori komi furikake (such as Ajishima)1
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