- 2 c salted mixed nuts
- 5 c Rice Chex cereal
- 10 sheets of snack-sized roasted seasoned nori (seaweed)
- 3 tbsp white miso
- 2 tbsp brown sugar
- ¼ c canola (or sunflower) oil
- 2 tbsp matcha
Preheat oven to 325°F. In a mini food processor, process nori sheets into small pieces. Add miso, brown sugar and oil and process until smooth.
Place nuts and cereal in a large bowl. Add in wet mixture (will be thick) and blend well with a big spoon. Spread the mixture on a cookie sheet lined with parchment paper. Toast for 15 minutes, stirring 2-3 times, until lightly browned. The mixture will crisp as it cools. Once cooled, sprinkle matcha over mixture and toss to combine. Serve immediately or keep in an airtight container.