Too bad I didn't have this recipe before the holidays. I could imagine this addictive snack treat in gift baskets or on potluck tables. But surely there will be opportunities to indulge in the nonholiday weeks ahead. In fact, haven't you already run out of your stash of Christmas treats?

Sandy Takaki had asked for a recipe for a Chex Mix-like snack made with round tortilla chips. Cory DeJesus was the first to respond with a recipe for Tostitos Kakimochi from the 2009 cookbook put out by Castle High School's Project Graduation.

“;I am not the author, but have made it numerous times, including this Christmas as gifts, and they are always a hit,”; DeJesus wrote.

It could be that this recipe is popular far and wide, as DeJesus reports there was a December shortage of the appropriate chips: Tostitos Crispy Rounds (white corn chips about 2 inches wide).

The supply seems to have recovered, however, as I found plenty when I set out to prepare a test batch. If you've made Chex Mix, you'll be familiar with the procedure here. You simply heat some butter, corn syrup and some flavorings, pour that over the chips and mix quickly, before the syrup can cool and harden. My only tip is to be sure you prepare your baking pans before you start so you're not running around looking for foil while your syrup is cooling.

By the way, Castle's 2010 Project Graduation also has a cookbook, which you can order for $12 (add $6 if you want it mailed to you). Make checks or money orders payable to CHS Project Grad and mail to Families and Friends of Castle Project Grad Committee, P.O. Box 5069, Kaneohe 96744.

Questions? Call Kathy Martin, Castle's parent community network coordinator, 233-5600, ext. 2236, or e-mail .(JavaScript must be enabled to view this email address).

TOSTITOS KAKIMOCHI

Cooking oil spray
1 20-ounce bag small round tortilla chips
1 stick (1/2 cup) unsalted butter
1/2 cup white corn syrup
1/2 cup sugar
2 tablespoons soy sauce
2 to 3 tablespoons black sesame seeds

Preheat oven to 250 degrees. Line 2 large roasting pans with foil and spray with cooking oil; or use 4 9-by-13-inch cake pans. Place half the chips in a large bowl, removing any broken pieces.

Melt butter on low heat. Add corn syrup, sugar, soy sauce and sesame seeds. Bring to boil and stir to dissolve sugar. Don't boil more than 3 minutes.

Pour half the syrup mixture over chips. Use two rice paddles to slowly mix chips until they are coated evenly. Take care not to break chips. Place chips in prepared roasting pan in single layer. Repeat procedure with remaining chips and syrup.

Place one pan on top oven shelf and second pan on lower shelf. Bake 45 minutes, stirring chips every 15 minutes and switching pans between shelves.

Remove from oven and let cool. Stir chips every few minutes or they'll stick together. Store in airtight container.

Variations: Add a dash of hot sauce to the corn syrup mixture, or sprinkle chips with furikake as they cool.

Nutritional information unavailable.

TOP 5 RECIPES

Thanks to everyone who made a donation to the Star-Bulletin's Good Neighbor Fund in exchange for the Top 5 “;By Request”; recipes of 2009. The collection raised more than $2,000. Look for the 2010 Top 5 in December.

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Send queries to “;By Request,”; Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Send e-mail to .(JavaScript must be enabled to view this email address).