My Favorite Sweet Chex Mix
You'll love this delicious homemade Recipe for Sweet Chex Mix that combines crunchy cereal, coconut, and pecans coated in a glossy sweet syrup. Perfect for parties, gifts, or anytime snacking!
Servings: 14 generous cups
Ingredients
For the Dry Mix:
- 4 cups corn Chex
- 4 cups rice Chex
- 4 cups wheat Chex
- 2 cups sweetened shredded coconut
- 2 cups pecan halves
For the Syrup:
- 1 cup unsalted butter 2 sticks
- 1 cup light corn syrup
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- In an extra large mixing bowl, combine corn Chex, rice Chex, wheat Chex, coconut, and pecan halves. Set aside.
- In a medium saucepan, melt the butter over medium low heat.
- When the butter is melted, add the corn syrup, granulated sugar, brown sugar and salt to the saucepan. Stir to combine.
- Bring the mixture to a boil over medium heat, stirring constantly. Once bubbles are forming across the entire surface of the sauce, boil for 3 minutes, stirring constantly.
- Remove from heat and add vanilla extract. Stir to combine.
- Pour the syrup over the dry mix.
- Toss gently to evenly coat.
- Spread the mix out on parchment paper and allow to cool.
- After cooling, break into bite-sized pieces. Store in an airtight container at room temperature.
Notes
Tips For Making Mixing Easier:
- If you prefer to divide the dry mix between 2 large bowls, and split the syrup between the 2 bowls, so that it’s easier to mix, that would be fine.
- I have also added the syrup to the mix in one bowl, and then, as it gets coated, add more dry mix a little at a time until it’s all incorporated.
- The syrup is pretty forgiving. It’s not like a popcorn ball syrup or a rice krispie treat marshmallow mix where you have to work fast before it all starts setting up. It remains soft, even after cooling.
- The boiling of the syrup is important. Boiling for 3 minutes heats the syrup to just under the temperature for soft ball stage. This allows the syrup coating to remain soft, but not runny and too sticky; it also gives the mix a pretty shine.
- Any nuts or even a mix, can be used. Pecan halves are nice because of their size. Other good choices would be cashews, almonds or peanuts.
- Don’t like nuts or making it for someone with a nut allergy? Pretzels are a great substitution for the pecans. And they will achieve that sweet and salty mix. The coconut can be omitted, even though the flavor isn’t overpowering in this recipe.
- While the coconut adds a unique flavor and texture, it's not essential. If you're not a fan or are catering to specific tastes, you can omit it without compromising the overall deliciousness of the mix.
- Salted butter can be used. Omit the additional kosher salt.
- Store in an airtight bag or a container with a lid. Store at room temperature and it will stay good for about a week but I doubt it will last that long.
- As the mixture sits, it tends to stick together, even after being separated. This is normal and it can easily be separated again for easy snacking.
Nutrition
Serving: 1 of 14 generous cups | Calories: 688kcal | Carbohydrates: 112g | Protein: 10g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 651mg | Potassium: 393mg | Fiber: 12g | Sugar: 47g | Vitamin A: 1561IU | Vitamin C: 12mg | Calcium: 226mg | Iron: 26mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
