Ingredients
Scale
- 9 cups Rice Chex, Corn Chex, and Wheat Chex cereal (mix of all 3)
- 1 cup salted butter (2 sticks)
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 250 degrees F (120 degrees C). In a very large bowl, combine the Chex cereals and nuts (if using).
- Step 2: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and corn syrup. Bring to a boil, stirring constantly until the sugar is dissolved. Continue boiling for 5 minutes, stirring constantly.
- Step 3: Remove the saucepan from the heat and quickly stir in the baking soda, vanilla extract, and salt. The mixture will foam up.
- Step 4: Immediately pour the toffee mixture over the cereal in the large bowl. Gently stir until all the cereal is evenly coated.
- Step 5: Spread the coated cereal mixture in a single layer onto two large baking sheets.
- Step 6: Bake for 1 hour, stirring every 15 minutes to ensure even baking. Remove from the oven and let cool completely on the baking sheets. Break into pieces and store in an airtight container.
Notes
- Store completely cooled toffee Chex mix in an airtight container at room temperature for up to a week to maintain its satisfying crunch.
- This mix is best enjoyed at room temperature; reheating is not recommended as it can soften the toffee and cereal.
- Serve this irresistible snack mix in decorative bowls at parties or package it in cellophane bags tied with ribbon for a delightful homemade gift.
- For extra toffee flavor, ensure the toffee mixture reaches a deep golden color during the 5minute boiling process, but watch carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American