Caramel Snack Mix Recipe

I turned seven pantry staples into a Caramel Snack Mix using a simple stovetop caramel and oven finish, and you won’t believe no candy thermometer is needed.

I never thought something so simple could be this addictive. A bowl of Rice Chex cereal and mini pretzels cloaked in caramel becomes oddly dangerous, like a snack hiding secrets.

Every bite crackles the way you’d expect from a classic Caramel Chex Mix and at the same time it hits with that guilty thrill of Caramel Fritos. I kept stealing handfuls, wondering why something so ordinary tastes so strangely complex.

If you like crunchy surprises that keep you guessing, this mix will make you rethink what belongs on the snack table.

Ingredients

• Light crunchy base, whole grain carbs, modest fiber and neutral flavor, keeps mix airy
• Salty crunchy bites, mostly refined carbs, adds savory balance to the sweetness and texture
• Protein rich, heart healthy fats, fiber, adds chew and salty nuttiness, makes snack filling
• Gives deep buttery flavor and smooth mouthfeel, mostly saturated fats, rich, important for caramel
• Packed with molasses notes, sweetens deeply, simple carbs, minor minerals, adds caramel color
• Prevents sugar recrystallization, keeps caramel smooth and glossy, pure sweetener, helps chewy texture
• Neutralizes acidity, makes brittle caramel lighter and crisp, adds tiny sodium and bubbles

Ingredient Quantities

• 4 cups Rice Chex cereal (about one 12 oz box), or Corn Chex if you prefer
• 2 cups mini pretzels, bite size — salted
• 2 cups mixed nuts, salted (peanuts, almonds, cashews or your fav combo)
• 1 cup unsalted butter (2 sticks)
• 2 cups packed light brown sugar
• 1/4 cup light corn syrup
• 1 teaspoon baking soda

How to Make this

1. Preheat oven to 250 F and line two rimmed baking sheets with parchment or silicone mats, set aside so youve got room to spread the mix.

2. In a very large bowl combine 4 cups Rice Chex, 2 cups mini salted pretzels, and 2 cups salted mixed nuts, toss gently to mix.

3. In a medium heavy bottom saucepan melt 1 cup (2 sticks) unsalted butter over medium heat, stir in 2 cups packed light brown sugar and 1/4 cup light corn syrup until dissolved.

4. Bring the mixture to a full rolling boil over medium heat, stirring so it wont scorch, then continue boiling about 4 to 6 minutes. To check for hard crack stage without a thermometer drop a small spoonful into a bowl of cold water; if it forms hard, brittle threads that crack its ready. If not, boil another minute and test again.

5. Remove from heat and immediately stir in 1 teaspoon baking soda, the caramel will foam and lighten in color so dont panic.

6. Pour the foamy caramel over the cereal, pretzels and nuts and quickly but gently fold with a spatula until everything is evenly coated, work fast before it sets.

7. Spread the coated mixture in an even single layer across the prepared baking sheets, press lightly to flatten clusters if you want bite size pieces.

8. Bake at 250 F for 45 minutes, stirring and flipping the mix every 15 minutes so it crisps evenly. If any spots look soft bake a few minutes longer but watch carefully so it doesnt burn.

9. Let the mix cool completely on the baking sheets until brittle, then break into pieces and store in an airtight container up to 2 weeks. Tip: cooler air helps it harden faster, and parchment makes cleanup a snap.

Equipment Needed

1. Two rimmed baking sheets lined with parchment or silicone baking mats — makes cleanup easy and gives you room to spread the mix
2. Very large mixing bowl for tossing the cereal, pretzels and nuts together
3. Medium heavy-bottomed saucepan to make the caramel (stays stable on the heat)
4. Heatproof spatula for quickly folding the caramel into the dry mix and spreading it on the sheets
5. Wooden spoon or heatproof silicone stirring spoon for stirring while the caramel boils
6. Measuring cups and spoons (1 cup, 1/4 cup, and a teaspoon at least)
7. Small heatproof bowl of cold water or a candy thermometer to check the hard crack stage
8. Oven mitts and a timer — you’ll be stirring every 15 minutes so dont lose track

FAQ

Caramel Snack Mix Recipe Substitutions and Variations

• Rice Chex: swap with Corn Chex, plain Cheerios, or puffed rice cereal — use the same 4 cups. (If you need gluten free, stick to certified GF cereal.)
• Mini pretzels: replace with 2 cups salted crackers like Goldfish, 2 cups bagel chips, or roasted chickpeas for a nut free crunchy option.
• Unsalted butter: use salted butter (skip any extra salt), solid coconut oil, or vegan butter, measured 1 cup; flavor will be a little different.
• Light corn syrup: sub with light honey, pure maple syrup, or golden syrup at the same 1/4 cup, but know honey and maple are thinner and a bit sweeter so caramel may brown quicker.

Pro Tips

1) Use a candy thermometer set to about 300 F if you got one. It takes the guesswork out of the hard crack stage and stops you from overcooking the sugar. If you dont have one the cold water test works, but dont walk away, sugar burns crazy fast.

2) Toast the nuts and pretzels a few minutes before you start to make them nuttier and crunchier. Watch them closely though, they go from golden to burned real quick. Also because the mix already has salted bits, skip extra salt in the caramel and if you want more contrast, sprinkle a little flaky sea salt right after you spread it out.

3) Have everything ready before you boil the sugar. Once the caramel comes off the heat it sets fast, so use a silicone spatula, prepped baking sheets, and move quickly but gently. If the caramel starts to stiffen while you’re coating, microwave it for 10 to 15 seconds to loosen it up then go again.

4) Cool completely, then store in an airtight container at room temp. If it ever gets soft from humidity, re-crisp it on a baking sheet in a 250 F oven for about 8 to 12 minutes, let cool and itll be crunchy again.