Addicting Toffee Chex Mix (Print-Friendly Version)
Toffee-coated Chex and nuts create an ultra-crispy, buttery treat with a perfect sweet and salty finish.
# Ingredients List:
→ Cereal & Nuts
01 -
850 g Chex cereal (Rice Chex or a blend of Rice and Corn Chex, approximately 8–9 cups)
02 -
180 g pecan halves or walnuts (1.5 cups)
→ Toffee Coating
03 -
226 g unsalted butter, cut into pieces
04 -
330 g packed brown sugar, light or dark (1.5 cups)
05 -
120 ml light corn syrup (0.5 cup)
06 -
5 ml vanilla extract (1 teaspoon)
07 -
5 ml baking soda (1 teaspoon)
08 -
2.5 ml fine salt (0.5 teaspoon)
# How to Make It:
01 -
Preheat oven to 120°C (250°F). Line a large rimmed baking sheet, or two if needed, with parchment paper. Combine Chex cereal and nuts in a very large heatproof bowl and position near the stove. Optionally, warm the bowl with hot water and dry thoroughly to slow down crystallization during coating.
02 -
In a medium saucepan with high sides, melt butter with brown sugar and corn syrup over medium-high heat, stirring until the mixture is smooth. Increase to a rolling boil and cook for five minutes without stirring. Set a timer for precision.
03 -
Remove saucepan from the heat. Immediately whisk in vanilla extract, salt, and baking soda. The mixture will foam, lighten, and increase in volume due to the baking soda reaction. Use caution as the toffee is extremely hot.
04 -
Pour the foaming toffee over the cereal and nuts. Using a silicone spatula, quickly fold and toss the mixture to coat every piece thoroughly, scraping from the bottom and rotating the bowl to prevent any dry spots.
05 -
Spread the coated mixture evenly across the prepared baking sheet(s). Bake for 45 to 60 minutes, stirring every 15 minutes to redistribute the coating and further dry the mix. The mixture is finished when it feels dry and light, not sticky.
06 -
Allow the baked mix to cool completely on the baking sheet for 30 to 45 minutes, where it will harden as it cools. Break into bite-sized shards for serving or storage.
07 -
Store completely cooled mix in airtight containers at room temperature for up to one week. For gifting, pack shards into cellophane bags and optionally top with a sprinkle of flaky sea salt.
# Extra Tips:
01 -
If the mixture remains tacky after cooling, return to oven and bake an additional 10–15 minutes, stirring once.
02 -
Add pretzels or coconut flakes after baking for variation, or finish with flaky salt for added texture.
03 -
Preparation can be made ahead and will remain crisp for up to 1 week if stored airtight.