Classic Toffee Chex Mix
This recipe creates a delightfully crunchy and sweet snack with a rich toffee coating. It's perfect for parties or a satisfying treat.
Equipment
- oven
- large baking sheet
- parchment paper or silicone baking mat
- medium saucepan
- large heat-proof bowl
- large spoon or spatula
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 8 cups Rice Chex cereal (or a mix of Rice and Corn Chex)
- 2 cups mini pretzels (or pretzel sticks, broken into smaller pieces)
Instructions
Preparation
- Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Combine the Chex cereal and pretzels in a very large heat-proof bowl and set aside.
Making the Toffee
- Melt the butter in a medium saucepan over medium heat, then add brown sugar and salt.
- Bring the mixture to a slow boil, stirring constantly for 5 minutes, until it bubbles and thickens.
- Remove from heat and stir in vanilla extract and baking soda until the mixture lightens and becomes foamy.
Baking and Finishing
- Immediately pour the hot toffee sauce over the cereal and pretzels, gently folding until evenly coated without crushing.
- Spread the coated mixture in a single layer on the prepared baking sheet.
- Bake for 1 hour, stirring every 15 minutes, then cool completely on the baking sheet until hardened and crunchy.
Notes
For best results, make sure to stir the mixture every 15 minutes during baking to ensure even toffee coating and prevent sticking. Allow the mix to cool completely for maximum crunchiness.