So before you attack me for cultural appropriation in food, please know I don’t mean any harm with the name of this snack. I’m fully aware of the issue of cultural stereotypes and mislabeling, and if you’re not sure exactly what I’m referring to, read this narrative about the political correctness of food nowadays.
But this recipe is not a political statement. I honestly just want to share this with everyone because it is absolutely delicious and this is what my family and friends have called it for my entire life. My mom makes this for special occasions (aka whenever I have random cravings for it and beg her) and my auntie gives my cousins and I goodie bags of Asian Chex mix as Christmas stocking stuffers every year. Basically, it embodies my childhood.
So while reading (and hopefully trying) this recipe, keep in mind that I’m not trying to be offensive. This is for fun. Everyone stay calm.
Anyway, now that we’ve cleared that up, I’m really excited to share this recipe with you guys. It’s a surprisingly yummy combination of savory and sweet, with just the right amount of crunch. Plus, it takes less than 20 minutes to make. I know it sounds a little adventurous, but trust me – it’s addicting.
Asian Chex Mix
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Servings: Serves 6-8
Mix wheat and rice/corn Chex in a bowl.
In a separate bowl, combine sugar, cayenne pepper, butter, oil, corn syrup and soy sauce, and mix thoroughly with a fork. The consistency should be fairly thick.
Heat the glaze in microwave for about 30 seconds.
Drizzle glaze slowly and evenly over cereal, stirring and mixing as you go along.
Gently fold furikake in and microwave uncovered bowl for about 2 minutes.
Spread Chex mix out on a paper towel and let the glaze harden for about five minutes. This is important, because if you leave it all in the bowl, the Chex mix at the bottom will get soggy. Enjoy!
#SpoonTip: Store in an air-tight container afterwards!