Something like three years ago, in the before-times, I wrote my first recipe ever for Jacobsen Salt Co. to help showcase their Ramen Seasoning. Since then, I’ve been creating recipes for my friends at Jacobsen ever since, and as they re-launch their Furikake Seasoning, I retooled my original recipe to suit the seaweed punch of this addition to their seasoning line that I reach for daily. So whether you have March Madness viewing parties to attend or just want to cheer up the break room at work, this kicky mixture has your number.
Recipe by: Kourtney Paranteau
Makes 1 big batch of snack mix
- 6 tbsp unsalted butter
- 5 cups rice or corn cereal
- 1 cup original goldfish crackers
- 1 cup soy nuts
- 1 cup wasabi peas
- 1 cup shrimp chips
- 1 cup arare or Japanese rice crackers
- 1 cup unsalted macadamia nuts
- 1 tbsp soy sauce (we use Yugeta Organic Soy Sauce from The Japanese Pantry)
- 3 tbsp Jacobsen Co. Furikake Seasoning
- 2 tsp hot mustard powder
- 2 tsp Worcestershire sauce
Preheat your oven to 250°F.
In a saucepan, melt butter over medium-low heat; in the meantime, combine all your dry ingredients carefully in an extra large bowl, being mindful not to break the cereal or chips by stirring too roughly. When the butter has melted entirely, whisk in your soy sauce, Furikake, mustard powder and Worcestershire, drizzle evenly over your bowl of dry snack mix and stir, again being careful not to break your cereal into bits.
Spread the mixture over the surface of a baking sheet and bake for an hour, occasionally popping your oven open and giving the mixture a gentle jostle around in the pan to ensure an even, golden bake.
Remove from the oven and allow to cool for ten minutes before serving. Feel free to make up to three days in advance, being sure to store in an airtight container.