Ingredients
Makes about 16 cups
10 cups rice and/or corn cereal (such as Chex or Crispix)
3 cups Bugles corn chips or oyster crackers
2 cups mini windowpane pretzels (such as Snyder’s of Hanover Butter Snaps)
2 cups Pepperidge Farm Goldfish Crackers
1/2 cup (1 stick) unsalted butter
1/3 cup light corn syrup
1 tbsp soy sauce
1 1-oz packet ranch seasoning (such as Hidden Valley)
1/4 cup vegetable oil
1 1.7-oz bottle nori komi furikake (such as Ajishima)
1 cup salted roasted peanuts
1/4 cup sugar
Instructions:
Heat oven to 250*.
Heat butter, corn syrup, sugar, oil, soy sauce, ranch seasoning in small saucepan until sugar is dissolved. Remove from heat.
Mix cereal, bugles, pretzels, crackers, and peanuts in large bowl with your hands.
WEaring gloves, pour butter mixture into bowl, sprinkle half of furikake over and toss until evenly coated. Sprinkle remaining furikake over and toss again. Divide mixture between 2 rimmed baking sheets and bake tossing every 15-20 minutes and rotating pans halfway through utnil dry, about 1 hour. Let it cool before serving.