Sweet Chex Mix
Published Oct 21, 2020•Updated Apr 18, 2024
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A praline coating adds addictive crunch to this Sweet Chex Mix. It makes a great snack for a crowd or keeps well at room temperature for giving as gifts.
If you are a fan of Chex Mix (who isn’t?), be sure to add this sweet version to your recipe box. Not only does the coating have a balanced sweet flavor, but it has the most crunch of any Chex Mix out there. You won’t believe how crunchy this stuff gets! And it stays that way for weeks, making it a great option for holiday and host gifts.
And if one version of Chex Mix isn’t enough, try making Spicy Chex Mix, Slow Cooker Ranch Chex Mix, or even simple candied pecans which make a great snack for parties.
Ingredients for Sweet Chex Mix
- Cereal – Use any mix. I tend to use a mix of Corn, Wheat, and Rice Chex (then make savory Ranch Party Mix with the same cereals). If just using one type, go with rice Chex for the most crunch.
- Pretzels – Classic snack mix addition.
- Chopped Pecans – These add to the nutty, praline flavor of the mix. It’s okay to skip them if you’d like.
- Light Brown Sugar, Light Corn Syrup, Unsalted Butter, Pure Vanilla Extract, Baking Soda – These pantry ingredients combine to make a very simple caramel coating that hardens on the cereal and stays crunch for days and days.
- Kosher Salt – I used coarse Kosher salt to test this recipe and found that 1/4 tsp gives the Chex Mix just a hint of saltiness to balance the sweet.
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How to Make Sweet Chex Mix
- Heat oven to 250°F / 121°C. (The low temperature gives the praline topping time to set and harden as it bakes)
- Combine brown sugar, corn syrup, and butter and microwave until it begins to boil. Stir in vanilla, baking soda, and salt.
- Pour caramel mixture over cereal, pretzels, and pecans. Stir everything together.
- Spread out on a sheet pan and bake for 1 hour, stirring every 15 minutes.
- Let cook and serve!
Storing Sweet Chex Mix
Store the mix in an airtight container at room temperature. It will keep for up to 2 weeks (if you can resist eating it….which we never can).
Ideas for Variations
- Add candy – For a sweeter, colorful snack mix, sprinkle M&Ms over top immediately after baking.
- Add sprinkles – Sprinkles add an extra fun touch, especially if you use holiday colors around Christmas. Like with candy, add the sprinkles right after baking.
- Cinnamon – Add ¼ tsp Ground Cinnamon to the caramel mixture for a hint of cinnamon flavor.
- Change nuts – This is great with chopped walnuts or sliced almonds instead of the pecans.
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Sweet Chex Mix
Equipment
- Mixing Bowls
- Half Sheet Pan
Ingredients
- 6 cups cereal (I like a mix of Corn, Wheat, and Rice Chex but if you just want to use one, use Rice Chex for the most crunch)
- 2 cups pretzels
- 1 1/2 cups pecans, roughly chopped
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Heat the oven to 250 degrees F. Spray a large rimmed baking sheet with nonstick cooking spray.
- In a large mixing bowl, combine the cereal, pretzels and pecans.
- In a separate microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave until butter melts, about 1 minute. Continue microwaving in 30 second increments, stirring each time, until mixture is smooth and begins to boil. Stir in the vanilla, baking soda, and salt.
- Pour the syrup over the cereal. Stir until even.
- Spread the cereal out over the prepared baking sheet and bake 1 hour, stirring every 15 minutes.
- Cool completely. Once cooled, gently break cereal apart. Store in an airtight container for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Going to make the sweet & salty chex mix — sounds delicious. What is the reason for the baking soda? To help coat? Thank you.
Hi Shari! Yes – exactly to help coat! It’s all science. The baking soda reacts with the acids in a recipe to produce carbon dioxide and create gas bubbles. In this recipe the acid is the brown sugar (mildly acidic) and those bubbles create the crispy shell around the other ingredients. I actually teach this as a science lesson in my cooking classes and then we make this exact recipe. Check out a video of it in action here – https://www.instagram.com/reel/C853tBdONkl/
I just made your recipe…..forgot about m&m’s…….oh well… How can you store it for longer than a week? I am fixing this for goody bags for Christmas.
We’ve had it in the pantry for at least 2 weeks (probably as long as 3) and it’s been just fine and stayed crunchy. I can’t guarantee that it will still be crisp that long, but I think you’ll be fine if you make it now for the holiday.
Can make this just using cereal??
Absolutely! I’d increase the cereal to make up for the other ingredients, but you won’t need quite as much by volume because the topping coats cereal more than the other ingredients. I’d do about 8.5 cups of cereal if not using the pecans or pretzels.
I have made this recipe at least a dozen times and will make it dozens more because it is so crazy delicious, addictive, and easy to make. Thank you for our new favorite snacking and sharing recipe!
You’re so welcome!! Thank you for the sweet note – so glad you like this one as much as we do!
I would like to use maybe more nuts and possibly some different nuts. Would this change the baking time or texture if I increase the nuts and decrease the cereal?
Great idea, Marguerite. No – Changing the nuts and decreasing the cereal shouldn’t change the baking time. Just to be safe, you can pull out one of the larger nuts, let it cool slightly, and test it. I’ve varied the ingredients in this and usually find that the cook time is about the same every time.
I have SUCH a weakness for anything sweet and salty! I’m sure this is always a hit! I also recently learned my own lesson on butter. You will always need it. Always. {client}