Caramel Crispix


6 cups Crispix cereal

1 cup mini pretzel twists

1 cup pecan halves

1/2 cup unsalted butter

1 cup packed light brown sugar

1/4 cup light corn syrup

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon vanilla extract

Sea salt, for sprinkling (optional)



Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the Crispix cereal, mini pretzels, and pecans. Set aside.

In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Allow it to boil without stirring for 4 minutes.

Remove the saucepan from the heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble up.

Pour the caramel sauce over the cereal mixture and gently toss until everything is evenly coated.

Spread the mixture out onto the prepared baking sheet in an even layer.

Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even baking.

Remove from the oven and immediately sprinkle with sea salt, if desired.

Allow the party mix to cool completely on the baking sheet, then break it into clusters before serving or storing in an airtight container.


Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

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