Addicting Toffee Chex Mix (Print Version)
Buttery toffee coats Chex, nuts, and pretzels for an irresistible, crunchy, sweet-and-salty treat.
# Ingredients:
→ Dry Base
01 -
1 (12.8 oz) box rice or corn Chex cereal
02 -
3 cups assorted nuts (such as pecans, almonds, or peanuts)
03 -
3 cups pretzel thins or mini pretzels
→ Toffee Coating
04 -
1 cup unsalted butter
05 -
2 cups dark brown sugar
06 -
3/4 cup light corn syrup
07 -
1 teaspoon salt
08 -
2 teaspoons pure vanilla extract
09 -
1 teaspoon baking soda
# Steps:
01 -
Preheat the oven to 250°F. Line two baking sheets with foil and lightly coat with nonstick cooking spray.
02 -
In a large mixing bowl, combine Chex cereal, assorted nuts, and pretzels. Set aside.
03 -
In a medium saucepan over medium heat, melt the butter. Stir in the dark brown sugar, light corn syrup, and salt. Continue stirring constantly and bring the mixture to a boil. Allow to boil for 2 minutes, stirring frequently.
04 -
Remove the saucepan from heat. Stir in pure vanilla extract, followed by baking soda. The mixture will foam and lighten in color.
05 -
Immediately pour the hot toffee over the cereal, nuts, and pretzels. Use a spatula to gently fold and evenly coat all pieces.
06 -
Spread the coated mixture evenly onto the prepared baking sheets. Bake in the preheated oven for 30 to 55 minutes, stirring every 15 minutes. Opt for a shorter bake time for a chewier texture and longer for a crispier finish.
07 -
Remove from the oven and stir occasionally as it cools to avoid clumping. Once fully cooled, store in an airtight container.
# Notes:
01 -
For an extra flavor twist, use a mix of both salted and unsalted nuts. Ensure even stirring during baking to guarantee a uniform toffee coating.