½cupbrown rice syrup(As mentioned in the post, the classic Furikake Chex Mix recipe calls for Karo Syrup/corn syrup; For the healthier alternative, I chose brown rice syrup as the flavor and texture are closest to corn syrup; you can use honey or maple syrup but I think the flavor is strong.)
Preheat the oven to 250 ºF (120 ºC) and gather all the ingredients. This recipe is very flexible and forgiving. Use approximately the same amount of party mix of your choice.
In a medium saucepan, melt the butter over medium heat. Once melted, add in the brown rice syrup, sugar, vegetable oil, and soy sauce.
Stir to mix until sugar is completely dissolved. Lower the heat to avoid boiling. Remove from heat to cool slightly while you prepare the party mix blend.
Evenly divide the Corn Chex, Wheat Chex, Honeycomb cereal, Bugles, Pretzels, and Japanese green pea snack into the two large pans.
Whisk the syrup one more time and make sure it's not separated. Then evenly distribute the syrup over the two pans of the party mix. Using two silicone spatulas, toss the party mix well until evenly coated.
Evenly distribute the whole bottle of Nori Komi Furikake over the two pans. Toss the party mix well until evenly coated. If you like it spicy, add shichimi togarashi to your liking.
Bake at 250 ºF (120 ºC) for 1 hour. Take the pans out every 15 minutes (3 times total) to toss it all together.
Remove from the oven and let cool completely. Toss the party mix every 15 minutes (at least 3 times) to loosen up. If you don't, the party mix will stick to each other while it cools. If that happens, put the pans back in the oven and bake for 15 minutes. The syrup will melt again and become loose. Make sure to toss the party mix every 15 minutes this time!
Serve and enjoy! If you don't eat it right away, divide the party mix into airtight bags/containers.
You can keep in an airtight container or mason jars and store it in a dark, cool place for up to 2-3 weeks or in the freezer for 2-3 months.