Seriously Addicting Salted Caramel Crispix Mix
- Simple to make.
- Rich and nutty caramel flavor topped with sea salt.
- Both crunchy and chewy at the same time.
- Perfect for gifting, parties, or snack time.
- Microwave for quick results or bake in bigger batches.
Looking for another delicious sweet snack made with cereal? Try puppy chow without peanut butter, protein puppy chow, or healthy scotcharoos next time.
Reader Review
⭐️⭐️⭐️⭐️⭐️ “I first made this in Christmas 2023. Then again in August 2024 for a birthday gift for a friend. I am making it again today for gifts. Love this recipe. Thank you!” — DickieAnn
Ingredients You’ll Need
Crispix, butter, brown sugar, light corn syrup, vanilla, and sea salt
How to Make Crispix Mix
- Combine the butter, brown sugar, corn syrup and vanilla in a large saucepan. Bring to a boil over medium-high heat and allow to boil for 1 1/2 – 2 minutes, stirring frequently.
- Remove mixture from the stove and add the baking soda. The mixture will foam a bit then settle.
- Add the caramel mixture to the prepared Crispix and stir gently with a rubber or wooden spatula.
- Place the bowl of caramel Crispix in the microwave and heat on high for 1 minutes. Remove from microwave and stir gently. Repeat 3 more times to reach a total of 4 minutes.
- Spread mixture evenly onto prepared baking sheets and sprinkle generously with sea salt. Allow to cool completely, breaking pieces or chunks apart with your hands or spatula as it cools.
Recipe Variations
- Nutty Crispix Mix: Add peanuts, cashews, or pecans to the cereal before coating.
- Candy sprinkle: Fold in M&Ms, mini chocolate chips, or candy-coated pieces once cool.
- Pretzel crunch: Mix in pretzel sticks (Dot’s are my favorite!) or broken pretzel rods for salty crunch.
- Alternate cereal: Rice Chex or Corn Chex can work in place of Crispix. (Just know that the texture will differ slightly.)
Molly’s Tips
- Mix is too soft or sticky? Re-microwave it a bit more (in short bursts) to fully dry the coating.
- Caramel has a hard coating? Reduce the boil time or intensity of the boil on the caramel mixture.
- Uneven coating? Stir or shake the mixture gently, avoiding crushing the cereal.
- Microwave too weak? Increase to 1:15 bursts.
More Snack Mixes
Crispix Mix
This salted caramel Crispix mix is a crowd-pleasing snack that’s crunchy, chewy, and full of sweet-salty goodness. Use the microwave method for speed, or the oven method for extra crisp and large batches. Either way, cleanup is minimal and results are addictive.
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Servings: 12
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups brown sugar packed
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 16 ounces or 1 large box Crispix
- 1/2 teaspoon baking soda
- sea salt for sprinkling
Instructions
- Place the Crispix in a large microwave safe mixing bowl or large paper bag. Line two large baking sheets with parchment paper or a silpat mat and set aside.16 ounces or 1 large box Crispix
- Combine the butter, brown sugar, corn syrup and vanilla in a large saucepan. Bring to a boil over medium-high heat and allow to boil for 1 1/2 – 2 minutes, stirring frequently. Be careful not to boil too long or caramel will be too crunchy. Remove mixture from the stove and add the baking soda. The mixture will foam a bit then settle.1 cup (2 sticks) unsalted butter, 2 cups brown sugar, 1/2 cup light corn syrup, 1 teaspoon vanilla, 1/2 teaspoon baking soda
- Add the caramel mixture to the prepared Crispix and stir gently with a rubber or wooden spatula. Place the bowl of caramel Crispix in the microwave and heat on high for 1 minutes. Remove from microwave and stir gently. Repeat 3 more times to reach a total of 4 minutes. Spread mixture evenly onto prepared baking sheets and sprinkle generously with sea salt. Allow to cool completely, breaking pieces or chunks apart with your hands or spatula as it cools. Store in an air tight container for up to 5 days.sea salt
Last step! If you make this, please leave a review letting us know how it was!
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 46.9g | Protein: 0.2g | Fat: 15.4g | Cholesterol: 40.7mg | Sodium: 21.2mg | Fiber: 0g | Sugar: 46.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe! We are going on vacation in three weeks and I’m wondering if I can make it now and freeze it for later? I would vacuum seal it…
Hey Holly! So glad you like it. Freezing it with a vacuum seal is the best option, but texture-wise, freezing may make it slightly less crisp when thawing!
Please help!!! I made a double batch, left to set and now I have a hard block of caramel. Can it be salvaged if I reheat and mix, or is it just a very ugly brick to pick at???
I first made this in Christmas 2023. Then again in August 2024 for a birthday gift for a friend. I am making it again today for gifts. Love this recipe. Thank you!
I was wondering how this could be done without using the microwave? It just takes so long when you make a big batch… you have to separate it into a lot of small batches
Hey there! I haven’t tried this other than using the microwave, but plan to retest it this fall and will provide an oven option. Thanks!
My microwave is currently broken, and I’m wondering if I can just bake this in the oven for about 15 to 30 minutes turning it every 5 minutes or so? Have you ever done it in the oven? Thank you.
My mother made this for my husband and I (well really she made it for my fathers co workers but we stole a bag, or five) and we could not stop eating it! We call it “Christmas Crack.” My husband asked my mother to make some for his co-workers and they have all been begging for this mouth watering crunchy, ooey-gooey treat. I’m salivating just thinking about it! The second time around that my mother made it I believe she added too much caramel and boy was that the best mistake she could have ever made. It was even better! As if that was possible. The best part to me is getting that little piece of sea salt mixed into the caramel when you take a bite. Okay, now I am making this recipe today for my husbands work anniversary! It will be my first time making it, and I can’t wait to see how much is left from 2 batches once I eat handfuls of it haha. This is one recipe I’ll hold dear forever. Thank goodness my mother made this!
I got this recipe from my mother in law and we’re all obsessed too! It’s the best for the holidays!
I could not see where to leave a comment on the page, but I was looking at your buckeye candy apples and your recipe calls for xx sugar, but the directions don’t say when to add it. I assume it is with the peanut butter mixture, but I wanted to make sure. Can you let me know? Also, do you let the chocolate cool at all before dipping so that it’s not too runny or will it stay on fine if I dip them right away? Thanks!
Hey Tonya! Yes, you add the powdered sugar with the peanut butter. I updated the recipe to show that. The chocolate consistency shouldn’t be too thin so you should be good to dip right away without cooling. Thanks!