Furikake Snack Mix Recipe

Furikake Snack Mix

Serves 25

Furikake is a seasoning made from dried seaweed. It comes in different varieties – plain, shrimp, wasabi, plum... It's often sprinkled on rice or fish, both to give it extra flavor and to serve as a garnish. In Hawaii, it's popular on snacks such as popcorn and this flavorful, sweet-and-salty version of Chex® mix. Honeycomb® cereal and Bugles® corn snacks are traditional components of the mix, but variations abound. Try it with wasabi peas, puffed cheese balls, peanuts, or Goldfish® crackers. The options are endless! This recipe will make enough for a large gathering, perfect for parties and picnics!


  • 2/3 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 7-ounce bag Bugles
  • 1 9-ounce bag original Fritos® corn chips
  • 1 6-ounce bag small pretzel knots
  • 1 2-ounce box Honeycomb® cereal
  • 1 2-ounce box Corn Chex® cereal
  • 1 4-ounce box Wheat Chex® cereal
  • 1/2 cup light corn syrup
  • 2 tablespoons soy sauce
  • 1 2-ounce bottle furikake (any variety)


  1. Arrange oven racks on upper and lower third shelves. (If you have a small oven, you may have to place rack in center and bake each pan separately.) Preheat oven to 250°F. If you have convection, set it to 225°F on convection setting.
  2. Divide the cereal, pretzels, Fritos, and Bugles between two large pans. 21”x 13”x4” aluminum pans work great!
  3. In a medium saucepan over medium heat, melt butter. Add sugar. Stir until dissolved. Add oil, corn syrup, and soy sauce. Mix until well combined.
  4. Pour syrup over cereal mixtures, dividing equally between the two pans. Use two big spatulas to gently toss everything together until the mixture in each pan is well coated with syrup.
  5. Pour half the furikake into one pan and the remainder into the other pan. Gently toss mixture in each pan to evenly distribute seasoning.
  6. Bake pans for one hour, taking pans out every 15 minutes to toss ingredients. If baking two pans at once, rotate the levels each time you return the pans to the oven after tossing.
  7. After an hour of baking, remove pans from oven and allow to cool. Once cool, place in airtight containers to store.
  8. Cook’s Tip:
  9. Customize the recipe by adding more or less of each snack component or by using other ingredients. Just aim to keep the ratio of dry mixture to syrup the same or not everything will be well coated.


Amount Per Serving (based on 25 servings)
Calories: 490
Saturated Fat: 8 g
Trans Fat: 0 g
Total Fat: 21 g
Cholesterol: 20 mg
Sodium: 750 mg
Carbohydrates: 75 g
Fiber: 5 g
Added Sugars: 13 g
Total Sugar: 19 g
Protein: 6 g
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