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This Holiday Caramel Chex Mix combines crunchy cereal and pecans coated in a rich, buttery caramel sauce, finished with festive M&Ms. It's a dangerously addictive, no-fuss treat perfect for gifting or holiday parties.
Recipe at a Glance
- Flavor Profile: Deep buttery caramel, salty pecans, and sweet chocolate.
- Texture: Crispy, crunchy, and slightly sticky (but dries hard).
- Difficulty Level: Easy (Beginner-friendly).
- Active Time: ~15 Minutes
- Key Technique: Boiling the caramel + Baking low and slow for crunch.
- Best For: Edible gifts, movie nights, and holiday party bowls.
Why This Recipe Works
Unlike store-bought mixes, this homemade version ensures every single piece of Chex cereal is coated in a homemade caramel sauce that rivals gourmet popcorn shops. The key is adding baking soda to the caramel. Baking soda creates a reaction that aerates the caramel. This ensures that the caramel coats the cereal lightly rather than weighing it down.
Ingredients: Here's What You'll Need
For the Mix
- Chex Cereal: Corn Chex, or even Rice Chex, works well for the lattice texture that holds the caramel.
- Nuts: Toasted pecans and toasted almonds add a nutty, savory depth.
- Holiday M&Ms: Red and green M&Ms add a festive color and chocolate finish.
For the Caramel Sauce
- Butter: Unsalted butter with added salt cuts the sweetness and adds a velvety texture. You can also use salted butter.
- Light Brown Sugar: Provides that classic molasses-rich toffee flavor.
- Light Corn Syrup: Prevents the caramel from crystallizing and keeps it smooth.
- Vanilla Extract: For aromatic depth.
- Baking Soda: Causes the caramel to foam and expand, making it easier to pour and lighter in texture.
How to Make the Holiday Caramel Chex Mix
Follow these step-by-step instructions to achieve the perfect crunch.
- Step 1 - Prep the Dry Mix: In a large heat-proof bowl, combine the Chex cereal, toasted pecans, and toasted almonds. Make sure the bowl is large enough to stir later when the caramel is added.
- Step 2 - Boil the Caramel: In a small saucepan over medium-high heat, combine the butter, brown sugar, corn syrup, and salt. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let the caramel mixture boil without stirring for 5 minutes.
- Step 3 - The "Fizz": Remove the pan from the heat and add the baking soda and vanilla extract. Stir the caramel to ensure the baking soda and vanilla are well incorporated. The mixture will bubble up, so be careful. It will turn a lighter, opaque golden color.
- Step 4 - Pour and Coat: Immediately pour the hot foaming caramel over the cereal and nut mixture. Use a silicone spatula to gently fold the mixture until the cereal and nuts are evenly coated.
- Step 5 - Bake for Crunch: Spread the mixture onto a large disposable aluminum roasting pan (15-3/16 x 11-5/16 x 2-⅞ inches) or half-sheet baking pan. Bake at 250°F (120°C) for an hour, stirring every 15 minutes. This low-and-slow baking removes moisture and ensures the caramel sets hard, not sticky.
- Step 6 - Cool and Add M&Ms: Once out of the oven, pour the Holiday Chex Mixture onto wax paper or parchment to cool. Once completely cool, break up any large chunks and toss in the holiday M&Ms.
Talk about good! It had the perfect amount of sweetness, and the nuts were incredible. Yum!
Chula's Text Kitchen Tips
Don't Rush the Boil: If you don't boil the sugar mixture long enough, your caramel is likely to end up grainy or soft.
Light Corn Syrup is Mandatory: Read the label of Karo Light Corn Syrup - Zero High Fructose.
Baking Soda is Mandatory: Do not skip the baking soda. It changes the pH and texture of the caramel, making it coat the cereal thinly rather than clumping up.
Wait on the M&Ms: Don't be tempted to add the M&Ms while the mixture is hot or even warm. The chocolate will melt, and you'll end up with a mess. Patience is key!
Frequently Asked Questions
Yes! This mix stays fresh for up to 2 weeks if stored in an airtight container at room temperature.
If the mix is sticky, it likely wasn't baked long enough. The oven time is crucial for drying the caramel so it snaps rather than sticks.
Absolutely. While this recipe uses pecans and almonds, you can substitute peanuts, cashews, or walnuts, depending on your preference.
If you use Rice Chex or Corn Chex (read the label and ensure your other ingredients are certified gluten-free), this is a naturally gluten-free snack.
Other Caramel-Coated Treats
Don't be intimidated by making caramel. It's foolproof if you follow the simple steps. Here are some more caramel-coated treats.
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Holiday Caramel Chex Mix
Equipment
- small saucepan
- Silicone Spatula
- Large disposable aluminum roasting pan (for each cleanup)
Ingredients
- 1 (12-ounce, 340 grams) package Corn Chex, about 10-½ to 11 cups (See Tip 1)
- 1 cup (4 ounces, 113 grams) whole pecans, lightly toasted (See Tip 2)
- 1 cup (5 ounces, 142 grams) whole almonds, lightly toasted (See Tip 2)
- ½ cup (4 ounces, 113 grams) unsalted butter (See Tip 3)
- ¾ cup (5.625 ounces, 160 grams) light brown sugar, packed (See Tip 4)
- 6 Tablespoons (4.125 ounces, 117 grams) light corn syrup
- ¾ teaspoon table salt
- ¾ teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 cup (6.8 ounces, 196 grams) red and green M&M's (See Tip 5)
Instructions
- Preheat oven to 250°F.
- Add Corn Chex to large bowl; add toasted pecans and toasted almonds on top. Do not stir. Set aside.
- Heat the butter, brown sugar, corn syrup, and salt in a small saucepan over medium-high heat. Bring to a boil, stirring until the butter melts. Reduce heat to medium-low; cook, undisturbed and uncovered, for 5 minutes.
- Remove saucepan from heat and stir in baking soda and vanilla extract.
- Pour the caramel over the Corn Chex and nuts; quickly stir to coat.
- Spread the mixture onto an ungreased large disposable aluminum pan (15-3/16 x 11-5/16 x 2-⅞ inches). Bake for one hour, removing every 15 minutes to stir. (See Tip 6)
- Spread the mixture onto parchment paper to cool. It may seem sticky at first, but it will dry as it cools.
- Once cool, add the M&M's.
- Store in airtight container. (See Tip 7)
- Yield: About 15 cups.
Tips/Notes
- May also use Rice, Wheat Chex, or Quaker Brown Sugar Oatmeal Squares.
- To toast pecans, spread them in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 to 10 minutes. Watch carefully.
- May also use salted butter. However, if you use salted butter, reduce the amount of salt to ¼ teaspoon.
- The actual quantity of brown sugar can vary greatly depending on how one packs it. Therefore, I always weigh the brown sugar. My rule of thumb is that 1 cup of packed brown sugar weighs 7.5 ounces.
- This recipe is easily adapted for different holidays by varying the color of the M&M's. For Mardi Gras, use purple, green, and yellow M&Ms. For Valentine's Day, use red, pink, and white M&Ms. For Easter, use pastel colored M&Ms. For the 4th of July, use red, white, and blue M&Ms. For Halloween, use autumn colored M&M's.
- I use a disposable roasting pan because I don't want to bother cleaning hardened caramel from a regular pan. Feel free to use any large pan, however. Just make sure it's large enough to hold all the mixture easily.
- It's important to store this in an airtight container. The reason is that the sugars are hygroscopic. This means they absorb moisture and can make the Holiday Caramel Chex Mix sticky.
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