Crispix Arare

Time 1 hour 30 minutes
Yields Makes about 9 cups
Crispix Arare
(Mariah Tauger/Los Angeles Times)

Heat the oven to 250 degrees. Line a half-sheet pan with parchment paper.


Combine the butter, oil, syrup, sugar and soy sauce in a small saucepan. Set over medium heat and stir until the butter melts and the sugar dissolves and stir until well-mixed.


Spread the cereal in an even layer and drizzle the butter mixture all over. Fold gently on the pan until evenly coated and spread in an even layer again. Sprinkle the furikake evenly over the cereal.


Bake, stirring once or twice, until dark golden brown and crunchy, 1 hour to 1 hour, 15 minutes. Stir once, then cool completely on the pan.

Sweet Crispix Arare: Substitute light corn syrup for the maple syrup and increase the sugar to 1/4 cup. Chex Arare: Substitute rice Chex for the Crispix.
Make Ahead:
The mix can be kept in an airtight container for up to 3 weeks.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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