Description
This Addicting Toffee Chex Mix is a crispy, caramel brittle snack combining crunchy Chex cereal and nuts coated in a buttery, sweet toffee glaze. Baked until perfectly crisp and broken into bite-sized shards, it’s an irresistible treat perfect for snacking or gifting.
Ingredients
Scale
Cereal & Nuts
- 8–9 cups Chex cereal (Rice Chex or mix of Rice & Corn)
- 1 1/2 cups nuts (pecan halves or walnuts)
Toffee Coating
- 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
- 1 tsp baking soda
- 1/2 tsp fine salt
Instructions
- Preheat & Set Up: Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet or two with parchment paper. In a very large heatproof bowl, combine 8–9 cups of Chex cereal and 1 1/2 cups of nuts. Optionally warm the bowl under hot water and dry it to slightly warm it; this helps prevent the toffee from seizing later.
- Boil the Toffee: In a medium saucepan, melt together 1 cup unsalted butter, 1 1/2 cups packed brown sugar, and 1/2 cup light corn syrup over medium-high heat, stirring until smooth. Bring the mixture to a rolling boil, then let it boil without stirring for 5 minutes. Use a saucepan with high sides as the mixture will expand after adding baking soda.
- Create the Toffee Reaction: 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, lighten in color, and expand due to carbon dioxide bubbles, creating an airy and crisp brittle texture. Be cautious to avoid hot sugar burns.
- Coat the Mix (Work Quickly): Pour the foaming toffee syrup over the cereal and nuts. Using a silicone spatula, fold and toss quickly until every piece is glossy and fully coated. Scrape from the bottom and rotate the bowl to prevent any dry pockets.
- Bake the Addicting Toffee Chex Mix: Spread the coated cereal and nut mixture evenly on the prepared baking sheet(s). Bake in the preheated oven for 45–60 minutes, stirring every 15 minutes to redistribute the syrup and ensure even crisping. The mixture is done when pieces feel dry, light, and not tacky.
- Cool, Break & Store: Allow the Chex mix to cool completely on the pan for 30–45 minutes; it will harden as it cools. Once cooled, break into bite-sized shards. Store in an airtight container at room temperature for up to 1 week. For gifting, pack into cellophane bags and optionally sprinkle with flaky sea salt on top.
Notes
- Warming the mixing bowl before adding the toffee helps prevent the sugar mixture from seizing.
- Use a saucepan with high sides to accommodate expansion after baking soda is added.
- Stir the Chex mix every 15 minutes during baking to promote even coating and crispness.
- Be very careful during the addition of baking soda as the mixture will foam and can cause burns.
- Store the toffee Chex mix in an airtight container to maintain crispness for up to one week.
- Optionally sprinkle flaky sea salt on top before serving or gifting to enhance flavor contrast.
