Nutty Caramel Chex mix is exactly what the name says. It’s crispy, sweet, salty, and very addictive!
You can sprinkle it with additional salt, but I recommend trying it without, first. If you use salted nuts and salted pretzels, you may find that it’s already salty-sweet enough.
Easy Step-By-Step Instructions for Nutty Caramel Chex Mix
Line a baking sheet with parchment paper, and preheat oven to 250 degrees F.In a large mixing bowl, toss together 8 cups Chex or Crispix Cereal, 2 cups mini pretzels, and 3 cups nuts. I used roasted salted almonds, dry roasted peanuts and raw pecans, but this is your snack, use whatever you want.In a 3-quart size saucepan, melt ½ cup butter over low heat, and add 1 cup dark brown sugar, 1/3 cup light corn syrup, and ½ teaspoon salt. Turn heat up to medium, and stirring constantly, bring to a boil. Boil for 2 minutes, and remove from heat.Add 1 teaspoon vanilla extract and ½ teaspoon baking soda, and stir until completely incorporated. The mixture will begin to foam up, so … … quickly pour over cereal mixture, and …… stir to coat. Don’t worry if all pieces aren’t completely covered because this will happen as the mixture bakes in the oven.Transfer to parchment-lined baking sheet, spreading evenly, and …… and bake for 1 hour, stirring every 15 minutes. After each 15-minute increment, the mixture should look something like this. The caramel will be melting over every piece. Be very careful as you stir because it’s extremely hot.After an hour, remove from oven, and continue stirring to keep the clumps separated.If you have a heat-proof counter or surface to work on, transfer the mix to it, and separate the clumps as much as possible.Now is the time to sprinkle with sea salt, if you want to go for the extra-salty-sweet snack. You need to add it before the caramel hardens, or it won’t stick to the candy.It will be very hot, but as soon as you can handle touching it, use your fingers to break the pieces apart. Then allow them to cool completely. If you have any leftover (which you may not, but I don’t judge), store it in an airtight container.ENJOY!
Line a baking sheet with parchment paper, and preheat oven to 250 degrees F.
In a large mixing bowl, toss together cereal, pretzels, and nuts (I used roasted, salted almond and peanuts and raw pecans). Do whatever you want.
In a 3-quart size saucepan, melt butter over low heat, and add brown sugar, corn syrup, and salt. Turn heat up to medium, and stirring constantly, bring to a boil. Boil for 2 minutes, and remove from heat. Add vanilla and baking soda, and completely incorporate. The mixture will begin to foam.
Quickly pour over cereal mixture, and stir to coat. Don’t worry if all pieces aren’t completely covered because this will happen as the mix bakes in the oven.
Transfer to parchment-lined baking sheet, spreading evenly, and bake for 1 hour, stirring every 15 minutes.
Remove from oven, and continue stirring to keep the clumps separated. If you have a heat-proof counter or surface to work on, transfer the mix to it, and separate the clumps as much as possible. If you want to add some sea salt, now is the time to sprinkle it all over.
It will be very hot, but as soon as you can handle touching it, use your fingers to break the pieces apart. Then allow them to cool completely. Store in an airtight container.
