Addicting Toffee Chex Mix (Crispy Caramel Brittle)
A shatteringly crisp toffee shell coats rice and corn Chex with buttery nuts for the ultimate crunchy-salty-sweet bite. A quick five-minute toffee plus baking soda (for airy, glassy brittle) makes this addicting toffee chex mix a holiday hero, game‑day crowd‑pleaser, and the easiest edible gift.
Equipment
- Very large heatproof bowl
- Medium saucepan (high sides)
- Silicone spatula
- Rimmed baking sheet(s)
- Parchment paper
Ingredients
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 crucial for toffee texture
- 1/2 tsp fine salt
Instructions
- Preheat & Set Up: Preheat oven to 250°F (120°C). Line a large rimmed baking sheet (or two) with parchment. Combine 8–9 cups Chex and 1 1/2 cups nuts in a very large heatproof bowl and set near the stove. Tip: Warm the bowl under hot water and dry—slightly warm bowls slow toffee from seizing.
- Boil the Toffee: In a medium saucepan, melt butter with brown sugar and corn syrup over medium-high, stirring until smooth. Bring to a rolling boil, then boil 5 minutes without stirring (set a timer). Tip: Use a saucepan with high sides; the mixture expands later when you add baking soda.
- Create the Toffee Reaction: Remove from heat. Whisk in vanilla, salt, and baking soda immediately. The syrup will foam, lighten in color, and expand—that's carbon dioxide from the baking soda creating micro-bubbles for that airy, crisp brittle texture. Safety: Hot sugar burns—keep hands and sleeves clear.
- Coat the Mix (Work Quickly): Pour the foaming toffee over the cereal and nuts. Fold and toss quickly with a silicone spatula until every piece is glossy and coated. Tip: Scrape from the bottom and rotate the bowl to prevent dry pockets.
- Bake the Addicting Toffee Chex Mix: Spread the coated mix onto the prepared sheet(s) in an even layer. Bake 45–60 minutes, stirring every 15 minutes to redistribute syrup and finish crisping. Doneness cue: Pieces feel dry and light, not tacky.
- Cool, Break & Store: Cool completely on the pan 30–45 minutes; it will harden as it cools. Break into bite-sized shards. Store airtight at room temperature up to 1 week. Gifting idea: Pack into cellophane bags with a pinch of flaky salt on top.
Notes
Make-Ahead: Stays crisp up to 1 week in an airtight container.
Variations: Use mixed nuts, add pretzels or coconut flakes after baking, or finish with flaky sea salt.
Troubleshooting: If pieces are tacky after cooling, bake an extra 10–15 minutes, stirring once.
Variations: Use mixed nuts, add pretzels or coconut flakes after baking, or finish with flaky sea salt.
Troubleshooting: If pieces are tacky after cooling, bake an extra 10–15 minutes, stirring once.