Food recipes
Tostitos Kakimochi
Tostitos Kakimochi Ingredients: corn, sweet, white, raw butter, without salt syrups, corn, light sugars, granulated soy sauce made from soy (tamari) seeds, sesame seeds, whole, dried Directions: Melt butter on low hea...
Tostitos Kakimochi
Ingredients:
corn, sweet, white, raw
butter, without salt
syrups, corn, light
sugars, granulated
soy sauce made from soy (tamari)
seeds, sesame seeds, whole, dried
Directions:
Melt butter on low heat, add the sugar, syrup, soy sauce, and sesame seeds and then bring to a boil and let boil for no more than 3 minutes; remove from the heat.
Place half of the Tostitos in large bowl, add half of the syrup mixture and slowly mix thoroughly, taking care not to break chips.
Spread the chips out evenly in an aluminum roasting pan lined with aluminum foil sprayed with nonstick spray.
Repeat with the rest of chips and syrup and use a second roasting pan lined with aluminum and sprayed with nonstick spray.
Bake at 250F for 45 minutes on the first and third racks of the oven; stirring the chips every 15 minutes and rotating the pans between the first and third racks after each stir.
Put the chips back into the bowl and stir frequently until cool, about 45 minutes or more.
Store in an airtight container.
Ingredients:
corn, sweet, white, raw
butter, without salt
syrups, corn, light
sugars, granulated
soy sauce made from soy (tamari)
seeds, sesame seeds, whole, dried
Directions:
Melt butter on low heat, add the sugar, syrup, soy sauce, and sesame seeds and then bring to a boil and let boil for no more than 3 minutes; remove from the heat.
Place half of the Tostitos in large bowl, add half of the syrup mixture and slowly mix thoroughly, taking care not to break chips.
Spread the chips out evenly in an aluminum roasting pan lined with aluminum foil sprayed with nonstick spray.
Repeat with the rest of chips and syrup and use a second roasting pan lined with aluminum and sprayed with nonstick spray.
Bake at 250F for 45 minutes on the first and third racks of the oven; stirring the chips every 15 minutes and rotating the pans between the first and third racks after each stir.
Put the chips back into the bowl and stir frequently until cool, about 45 minutes or more.
Store in an airtight container.