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A recipe for Sweet and Salty Chex mix scattered on and spilling over a white marble board

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.)

Notes

  1. Make this recipe dairy-free by substituting the butter with coconut oil.
  2. Store at room temperature in an airtight container for up to four weeks.