2 cups each Rice, Wheat & Corn Chex
l bag Bugles
1 bag Goldfish pretzels
1 bag Trader Joe's Marcona almonds
3/4 cup butter
3/4 cup Karo syrup
3/4 cup sugar
3/4 cup canola oil
2 tablespoons shoyu (soy sauce)
2 tablespoons worcestershire sauce
2 teaspoons Tapatio hot sauce
1 bottle Nori Komi Furikake
Put 3/4 cup each butter, Karo syrup, sugar and oil in a pan and cook over medium heat, stirring until sugar has dissolved. Then add 2 tablespoons each shoyu and worcestershire sauce, stirring until well combined.
Preheat oven to 250ºF.
Pour sauce over cereal mixture and mix well. Put into the oven and stir every 10 to 15 minutes. After the first stirring, mix in one bottle of Nori Komi Furikake. Mix well to evenly distribute the furikake nori and the sauce.
You can tell the mix is done when it's dry--the sauce has been evaporated and is no longer sticky--it takes 1 to 2 hours, depending upon the humidity.
Don't take it out too soon, it will be sticky and not crunchy.