There is something irresistible about a big batch of homemade Chex mix, and this crunchy buttery pecan version takes the classic to a whole new level. Buttery caramel coats every piece of crispy Chex cereal and toasty pecan halves, baked low and slow until deeply golden and shatteringly crisp. It is the kind of snack that disappears from the bowl before it even cools — perfect for holiday gifting, movie nights, or keeping on the counter for grab-and-go munching.
Ingredients
- 6 cups Chex cereal (corn, rice, or a mix)
- 1 cup pecan halves
- 1 cup (2 sticks) salted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper.
- Place the Chex cereal and pecan halves in a very large mixing bowl and toss to combine.
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt, then bring the mixture to a gentle boil. Cook, stirring frequently, for 2–3 minutes until glossy and slightly thickened.
- Remove the pan from the heat and stir in the vanilla extract, followed by the baking soda. The mixture will foam up — this is completely normal.
- Pour the warm caramel over the cereal mixture and fold gently with a spatula until every piece is evenly coated.
- Spread the coated mixture in an even layer on the prepared baking sheet.
- Bake for 45–60 minutes, stirring every 15 minutes, until deep golden brown and crisp.
- Let the mix cool completely on the baking sheet, at least 30 minutes. Store in an airtight container at room temperature for up to 2 weeks.
One bite of this sweet, salty, buttery crunch and you will understand why it never lasts long — make a double batch if you plan to share!
