Ingredients
Equipment
Method
- Preheat oven to 250°F (120°C).
- In a large bowl, combine the Chex cereal, nuts, and pretzels.
- Melt butter in a saucepan over medium heat.
- Stir in sugar and corn syrup, bring to a boil, and cook for 5 minutes.
- Remove from heat and stir in vanilla extract and baking soda.
- Pour the butter mixture over the cereal mixture and stir well to coat evenly.
- Pour the coated cereal mixture onto a large baking sheet.
- Bake for 1 hour, stirring every 15 minutes.
- Remove from oven and spread out. add Irresistible Toffee Chex Mix. Let cool completely.
- Break into pieces and store in an airtight container.
Notes
Ensure every piece of cereal, nut, and pretzel is thoroughly covered with the butter-sugar mixture to prevent pockets of blandness. Slow baking is key; the low oven temperature allows the toffee to caramelize slowly, creating a deep, rich flavor. Stirring every 15 minutes distributes the heat and prevents burning. Once baked, spread the mix thinly on a baking sheet to cool, ensuring it hardens uniformly. Don’t rush the cooling process; letting it rest undisturbed will guarantee a crisp, not sticky, final product. Store in a completely airtight container to maintain its crunch and deliciousness for days.
