Ingredients
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3 cups Corn Chex cereal
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3 cups Rice Chex cereal
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3 cups Wheat Chex cereal
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2 cups mini pretzels
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1 cup pecan halves or chopped walnuts (optional)
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1 cup holiday M&M’s (add after baking)
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1 cup corn syrup
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1 cup granulated sugar
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1 cup unsalted butter
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1 teaspoon vanilla extract
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½ teaspoon salt
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Optional: ½ cup white chocolate chips or festive sprinkles for garnish
Instructions
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper. In a big mixing bowl, combine all three Chex cereals, mini pretzels, and nuts if you’re using them. Toss everything together gently so the mix is evenly combined.
In a medium saucepan over medium heat, melt the butter. Once melted, add sugar and corn syrup. Bring the mixture to a gentle boil, stirring continuously. After it begins boiling, continue stirring for 3–4 minutes until the mixture turns glossy and slightly thickened. Remove from heat and stir in the vanilla extract and salt.
Slowly pour the warm caramel mixture over the cereal mixture. Use a spatula to stir and coat everything thoroughly. Make sure every piece is lightly covered so the final result is crispy and caramelized.
Spread the coated Chex Mix onto the prepared baking sheet in an even layer. Bake for 45–50 minutes, stirring every 15 minutes to ensure it cooks evenly and doesn’t clump excessively. It should look golden and slightly shiny when ready.
Remove from the oven and let the mix cool completely. Once cooled, sprinkle in the holiday M&M’s and white chocolate chips if desired. Break the mixture into bite-sized clusters and transfer to an airtight container.
Notes
Stirring during baking is essential. It prevents burning and ensures each piece gets crisp and evenly coated. Allow the mix to cool fully before storing; otherwise, it may become sticky or soft.