2 Cups Rice Chex
2 Cups Corn Chex
2 Cups Wheat Chex
3 Cups assorted nuts
3 Cups pretzels
1 Cup unsalted butter
1 1/2 Cups dark brown sugar
1/4 Cup Vanilla Sugar
1/4 Cup Maple Sugar Powder
3/4 Cup light corn syrup
1 tsp Sea Salt, Coarse
2 tsp Vanilla Extract, Bourbon Island
1 tsp baking soda
1 Cup shredded coconut
Place two racks as near to the center of your oven as possible and preheat to 250 degrees. Line 2 baking sheets with foil and spray generously with cooking spray.
In a large bowl, combine cereal, nuts, and pretzels and set aside.
Place a large saucepan over medium heat and melt butter. (You will need a larger than normal pan because the toffee mixture will expand by 5 times its volume once the soda is added.) When the butter is melted, add sugar, corn syrup, and salt. Bring to a boil, stirring frequently. Allow mixture to boil for 2 minutes and then remove from heat.
CAREFULLY stir in vanilla, mix well, then add the baking soda and mix throughly. The toffee will foam and bubble furiously, but just keep stirring until the baking soda is completely combined.
Pour the hot toffee over the cereal mix and gently fold to combine. Be careful not to flip toffee on yourself. Work from the bottom of the bowl bringing the ingredients up through the toffee to coat. Don’t worry about complete coverage, just get a relatively even distribution of toffee over the mix.
Divide mixture between the prepared baking sheets and spread into an even layer. Bake 30-55 minutes, stirring every 15 minutes. (30 minutes for chewy toffee, 55 minutes for crispy toffee) You will notice the toffee will liquefy in the oven, making it easy to get an even coating over the mixture.
Remove from oven and continue stirring and separating the clumps until the mix is cool enough to stay separate.
Once slightly cooled, add coconut and stir to combine.
This recipe comes from customer Susan S. of Haverhill, Iowa and it won 3rd Place at our 2018 Iowa State Fair Sweet Snack Mix Contest!