MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Furikake Snack Mix
Categories: Snacks, Vegetables, Sauces, Herbs
Yield: 12 servings

6 oz Unsalted butter
3 tb Light agave syrup
3 tb Soy sauce
2 tb Gochugaru
1 ts Kosher salt
4 1/4 oz Pack spicy Korean ramen;
- spice packet reserved,
- noodles broken in bite-
- sized pieces
2 5/8 oz Pack shrimp crackers; or
- sub with extra oyster
- crackers
2 c Waffled rice cereal (Rice
- Chex)
2 c Honey-flavored corn & oat
- cereal (Honeycomb)
2 c Thin, 3" long pretzel
- sticks
2 c Oyster crackers
1 c Wasabi peas
4 Sheets toasted nori; torn in
- 1/2" to-1" pieces
2 tb Toasted sesame seeds

Set the oven @ 275ºF/135ºC.

Line two 13" X 18" baking sheets with parchment paper;
set aside.

In a small saucepan, combine butter, agave syrup, soy
sauce, gochugaru, salt and the spice packet from the
ramen. Cook over medium heat until the butter is melted
and slightly bubbling, 3 to 4 minutes. Turn off the heat
and set aside to allow the gochugaru to bloom.

In a large bowl, combine the ramen noodles with the
shrimp crackers, rice cereal, honey-flavored cereal,
pretzel sticks, oyster crackers, wasabi peas and nori.

Drizzle half of the warm, spicy butter over the crunchy
mixture and toss to coat. Drizzle with the remaining
butter and toss to coat again until all of the pieces
are coated.

Divide the mixture evenly between the two prepared
baking sheets and spread into even layers. Sprinkle each
with 1 tablespoon toasted sesame seeds.

Bake until the mixture has dried and toasted, 25 to 35
minutes, switching the sheet pans between racks and
tossing the mixture every 10 minutes. Let cool
completely before serving (about 20 minutes).

Snack mix will keep 1 week in an airtight container.

By: Sue Li

Yield: 12 servings (about 14 cups)

RECIPE FROM: https://cooking.nytimes.com

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