There’s something irresistible about the perfect balance of sweet and salty, and this quick and easy variation of the original Chex Mix recipe nails it in the most delightful way.Chef Sous Chef reimagines the nostalgic stack with elevated ingredients. This sweet and salty crunchy party snack mix features a medley of cereal, pretzels, mixed nuts, and pumpkin seeds, tossed together and coated in a velvety maple toffee. As the Chex mix bakes in the oven, the toffee transforms into a crisp, caramelized shell. The addition of tart cranberries and fragrant rosemary introduces a surprising burst of flavour, elevating this timeless treat to something truly special.

An easy party snack idea for your next gathering, this mix is as versatile as it is delicious. Whether you’re hosting a game night party or need a fun DIY gift idea, this nut mix is a crowd-pleaser; make a big batch to keep in bowls for easy snacking, or package it in one of our cookie gift box suggestions.

Can I make Chex Mix ahead of time?

Yes, this easily be made ahead of time and stored in an airtight container for up to a week. The toffee coating helps preserve its crunch, so it remains fresh and delicious for days.

Can I customize this recipe?

This mix is highly customizable. You can swap out the nuts for your favourites, such as almonds, cashews, or walnuts, or add dried fruits like cherries or raisins. For a spicier kick, try adding cayenne pepper or chili powder to the toffee coating. You can also experiment with different herbs or even drizzle it with dark chocolate for an extra indulgence.

Can I make this recipe gluten-free or vegan?

Yes! To make this sweet Chex Mix gluten-free, simply use gluten-free Chex cereal and ensure that your pretzels and other ingredients are gluten-free as well. For a vegan version, substitute the butter in the toffee with plant-based butter or coconut oil, and make sure the maple syrup is 100% pure without added animal products.

Sweet and Salty Chex Mix

Chef Sous Chef

This nostalgic party snack combines cereal with salty faves, like pretzels and mixed nuts, and pumpkin seeds, and it all gets coated in a crunchy maple toffee and topped with cranberries and rosemary.

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Equipment

large mixing bowl
small sauce pan
baking tray

Ingredients

6 cups corn or rice Chex cereal
2 cups O’s cereal
2 cups mini pretzel twists
2 cups salted mixed nuts
1 cup salted pumpkin seeds
⅔ cup butter see note #1
⅔ cup maple syrup
1 tsp flaky sea salt
1 cup dried cranberries
1 tbsp roughly chopped fresh rosemary

Instructions

Preheat oven to 350°F.
Add Chex, O’s cereal, pretzels, nuts and pumpkin seeds to large mixing bowl. Toss to distribute ingredients evenly.
Melt butter in small saucepan over medium-high heat. Pour in maple syrup and bring to a boil for 2 minutes, stirring occasionally. Pour syrup over Chex mixture and gently toss until ingredients are evenly coated.
Transfer mixture to parchment-lined baking sheet and bake, stirring halfway through, until golden brown, about 20 minutes. Top with cranberries, rosemary and a sprinkling of flaky sea salt. Stir and cool to room temperature before serving. (See note #2.)