Furikake Snack Mix
Updated May 14, 2025
Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup/1 ½ sticks unsalted butter
3 tablespoons light agave syrup
3 tablespoons soy sauce
2 tablespoons gochugaru
1 teaspoon kosher salt (such as Diamond Crystal)
1 (4.23-ounce) pack spicy Korean ramen (such as Shin Ramen), spice packet reserved and noodles broken into bite-size pieces
1 (2.6-ounce) pack shrimp crackers (about 2 ½ cups), or substitute with extra oyster crackers
2 cups waffled rice cereal (such as Rice Chex)
2 cups honey-flavored corn and oat cereal (such as Honeycomb)
2 cups thin, 3-inch-long pretzel sticks
2 cups oyster crackers
1 cup wasabi peas
4 sheets toasted nori, torn into ½- to 1-inch pieces
2 tablespoons toasted sesame seeds
Preparation
- Step 1
Heat the oven to 275 degrees. Line two 13-by-18-inch baking sheets with parchment paper; set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Divide the mixture evenly between the two prepared baking sheets and spread into even layers. Sprinkle each with 1 tablespoon toasted sesame seeds.
- Step 6
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.
Private Notes
Comments
The hardest thing about this recipe is not eating the entire massive quantity of snack mix in one standing (as opposed to sitting, because I’m in my kitchen trying to convince myself I’m about to put the lid back on the container).
Would love to see the nutrition details before I try this recipe!
I've made this 4x. Big hit. Omit salt, shrimp crackers & wasabi peas. 4-5 T. Furikake, original or shrimp, sub for nori & sesame seeds. ADD LAST Sub sesame sticks or Bugles for shrimp crackers. Corn Chex is sturdier, doesn't break up into bits. Put cereal, etc. in a large roaster to warm up b4 adding butter/syrup mixture. Toss, add Furikake, toss & put in 2 trays to bake. Burns easily. 250 for 20 min, toss 2x. Turn off oven, let dry overnight.
I love this recipe as is: shrimp crackers, honeycomb, heat, yes yes yes. The first time I made this was with my then-3-year-old. An excellent practice in measuring and pouring. But in the end much too spicy for him. More snack mix for me. Since then I’ve used suggestions from the comments to adapt for my family: bugles instead of shrimp crackers (still in my heart though), more broken up ramen, and just the ramen packets for spice. The honeycomb is everything. Everything is everything in this. The supreme snack mix.
How might you substitute Gochujang (which I have) for Gochugaru (which I haven’t)?
It was hard finding some of the ingredients. We finally found Asian Delight in Grand Rapids MI. They had it all! Keiko was great!! Everyone who has tried the mix loved it! It is pretty and a nice change to original Chex mix!