Sweet and Salty Chex Mix

5 from 1 vote

This Sweet and Salty Chex Mix is the perfect snack for holidays, game days, and just because. Crunchy cereal, pretzels, and nuts are coated in buttery maple syrup, baked to golden perfection, and topped with cranberries, rosemary, and flakey sea salt. Sweet, salty, and addictive—ideal for parties, gifting, or cozy nights in!

Prep Time5

Cook Time20

Cooling Time35

Total Time1

Course: Appetizer, Snack, Snacks

Cuisine: American, Canadian, north american

Servings: servings

Calories: 567kcal

Author: Philip Lago and Mystique Mattai

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
⅔ cup maple syrup
1 teaspoon flakey sea salt
1 cup cranberries
1 tablespoon chopped fresh rosemary

Instructions

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

Notes

Dairy-Free: Make this recipe dairy-free by substituting the butter with coconut oil.

Make ahead: Chex mix, when properly stored, will keep for 1 week so you can make this well ahead of time when serving.

Storage: Ensure the Chex mix has completely cooled before storing. Keep it in an airtight container and store it in a cool, dry, and dark location for up to 2 weeks.

Freezing: if, for some reason, you don’t finish the Chex mix, it can be frozen in freezer-safe bags for up to 3 months.

Nutrition