Description
This Addicting Toffee Chex Mix recipe transforms classic Chex cereal and nuts into a crispy, caramel brittle treat coated in a luscious homemade toffee syrup. Perfect for snacking or gifting, this crunchy mix combines the rich flavors of brown sugar, butter, and vanilla with the satisfying texture of toasted nuts and cereal, baked to perfection at a low temperature for an irresistible crunch.
Ingredients
Scale
Dry Ingredients
- 8–9 cups Chex cereal (Rice Chex or a mix of Rice & Corn)
- 1 1/2 cups nuts (pecan halves or walnuts)
- 1 tsp baking soda
- 1/2 tsp fine salt
Wet Ingredients
- 1 cup unsalted butter (226 g / 2 sticks)
- 1 1/2 cups packed brown sugar (light or dark)
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 250°F (120°C). Line one or two large rimmed baking sheets with parchment paper. In a very large heatproof bowl, combine 8–9 cups of Chex cereal and 1 1/2 cups of nuts. Warm the bowl by running it under hot water and drying thoroughly to prevent the toffee mixture from seizing.
- Make Toffee Syrup: In a medium saucepan over medium-high heat, melt together 1 cup unsalted butter, 1 1/2 cups packed brown sugar, and 1/2 cup light corn syrup, stirring until smooth. Bring it to a rolling boil and let it boil without stirring for 5 minutes. Use a deep-sided saucepan to accommodate expansion when adding baking soda.
- Add Flavor and Leavening: Remove the saucepan from heat and immediately whisk in 1 teaspoon vanilla extract, 1/2 teaspoon fine salt, and 1 teaspoon baking soda. The mixture will foam and lighten in color, creating the airy brittle texture. Exercise caution to avoid burns from the hot sugar.
- Coat Cereal Mix: Pour the foaming toffee syrup over the cereal and nuts in the warm bowl. Using a silicone spatula, fold and toss quickly until all pieces are evenly coated with a glossy toffee layer. Scrape the sides and bottom to ensure no dry spots remain.
- Bake the Mix: Evenly spread the coated mixture onto the prepared baking sheet(s). Bake in the preheated oven for 45–60 minutes, stirring every 15 minutes to redistribute syrup and promote even crisping. The mix is ready when pieces feel dry, light, and no longer sticky.
- Cool and Store: Remove from oven and allow the Chex mix to cool completely on the pan for 30–45 minutes; it will harden as it cools. Break it into bite-sized pieces once cooled. Store in an airtight container at room temperature for up to 1 week, or package into cellophane bags for gifting, optionally sprinkling flaky sea salt on top.
Notes
- Warming the mixing bowl prevents the toffee syrup from seizing when poured over the cereal.
- Stirring every 15 minutes during baking promotes consistent coating and crisp texture.
- Use a deep saucepan to prevent overflow when adding baking soda to the hot syrup.
- Be cautious during the foaming stage to avoid burns from hot sugar and expanding syrup.
- Store in an airtight container to maintain crispness; humidity can cause the brittle to become sticky.
- Flaky sea salt adds a delightful contrast if sprinkled just before serving or packaging.
