Description
A shatteringly crisp toffee shell coats rice and corn Chex with buttery nuts for an irresistible sweet-salty crunch that’s perfect for holidays, parties, and gifting.
Ingredients
Scale
- 8–9 cups Chex cereal (Rice Chex or mix of Rice & Corn)
- 1 1/2 cups pecan halves or walnuts
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
Instructions
- Preheat oven to 250°F and line rimmed baking sheet(s) with parchment paper.
- Combine Chex cereal and nuts in a very large heatproof bowl and set near the stove.
- Melt butter, brown sugar, and corn syrup in a medium saucepan over medium-high heat and bring to a rolling boil.
- Boil for 5 minutes without stirring, then remove from heat.
- Immediately stir in vanilla, salt, and baking soda as the mixture foams.
- Pour the foaming toffee over the cereal and nuts and toss quickly to coat evenly.
- Spread mixture in an even layer on prepared baking sheet(s).
- Bake for 45–60 minutes, stirring every 15 minutes, until dry and crisp.
- Cool completely, then break into bite-sized pieces.
Notes
- Stays crisp up to 1 week when stored in an airtight container.
- If pieces feel tacky after cooling, bake an additional 10–15 minutes, stirring once.
- Use mixed nuts or finish with flaky sea salt for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 390
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg