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  • 3 cups corn cereal
  • 3 cups rice cereal
  • 3 cups oat cereal
  • 2 cup peanuts
  • 1 cup pecans
  • 1 cup sesame sticks
  • 1 cup rye chips
  • 1/4 cup melted butter
  • 1/4 cup toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon bourbon (optional)
  • 2 teaspoons togarashi


Serves: 14 cups


Preheat oven to 325°F.

To a large bowl, add all the cereal, peanuts, pecans, sesame sticks and rye chips. In a small bowl, whisk together the melted butter, sesame oil, soy sauce, honey, bourbon, and togarashi. Pour the butter mixture over the cereal mix and stir to coat everything evenly.

Divide evenly onto two cookie sheets and bake until golden crunchy, about 45-55 minutes. Stir every 15 minutes to ensure even cooking.

Cool and store in an airtight container for up to two weeks.