Make this easy, addictive snack mix featuring a buttery toffee coating over crunchy Chex cereal. It is perfect for parties or holiday gatherings.
Author:Lena Maxwell
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:About 14 cups
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 cups Rice Chex cereal
6 cups Corn Chex cereal
1 cup pecans, halved (optional)
1 cup pretzels (optional)
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat your oven to 250 degrees Fahrenheit. Line two large baking sheets with parchment paper.
In a very large bowl, combine the Rice Chex, Corn Chex, pecans, and pretzels if you are using them. Set aside.
In a medium saucepan, combine the butter, brown sugar, and corn syrup. Heat over medium heat, stirring constantly until the mixture boils. Let it boil for exactly one minute without stirring.
Remove the saucepan from the heat. Quickly stir in the vanilla extract and baking soda. The mixture will foam up.
Pour the hot toffee mixture evenly over the cereal mixture in the large bowl. Gently stir until all the cereal pieces are coated. Work quickly.
Spread the coated cereal mixture in a single layer onto the prepared baking sheets.
Bake for 30 minutes, stirring every 10 minutes to prevent burning and ensure even toasting.
Remove from the oven and let the mix cool completely on the baking sheets. The coating will harden as it cools. Break apart any large clumps before serving.
Notes
For a chocolate variation, let the mix cool for 15 minutes after baking, then drizzle with 1 cup of melted semi-sweet chocolate chips.
Store the finished mix in an airtight container at room temperature for up to one week.
You can substitute pecans with walnuts or skip the nuts entirely.