Steve'S Often Copied, Never Duplicated, Furikake Chex Mix - cooking recipe

Ingredients

2 cups Rice Chex or 2 cups Crispix cereal
2 cups Wheat Chex or 2 cups Crispix cereal
2 cups Corn Chex or 2 cups Crispix cereal
2 cups honeycomb cereal (optional)
2 cups pretzel sticks (I use Rold Gold brand)
2 cups dry roasted peanuts
1 cup butter
3/4 cup sugar
3/4 cup light corn syrup
3 tablespoons soy sauce (I use Kikkoman. Hawaii people, DO NOT USE Aloha Brand for this!!!)
1/2 cup oil
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 (2 ounce) bottle Nori Goma Furikake (I prefer Nori Komi Furikake, but it wouldn't let me input Nori Komi Furikake, Mishima brand)

Preparation

Preheat the oven to 250 degrees F.
Mix together all the cereals, pretzels, and peanuts in a large baking pan (The tin foil ones that you can buy from the store to roast turkey works really well!).
Divide the mixture between two pans.
In a medium-sized sauce pan over medium to medium-high heat, melt butter.
Add sugar and dissolve well.
Add corn syrup, soy sauce, oil, Worcestershire sauce, and Tabasco Sauce. Stir until blended well. It works best if you heat till it reaches the hard ball stage (about 250 degrees).
Pour over cereal mixture, one pan at a time, and mix well.
Put into the oven.
After 15 minutes, remove from oven, and add one bottle of furikake to each pan. Mix around to evenly distribute furikake and sauce from the bottom.
Continue baking for about 1-2 hours, stirring every 15 minutes.
The cooking time fluauates depending on how crispy you want it, and how humid it is (making this in 90% humidity is a nightmare!).
Store in an air-tight container or ziplock bags.