Candy Coated Crispix Mix
This candy coated caramel Crispix mix is crunchy, buttery, and coated in a brown sugar caramel that tastes even better with a sprinkle of sea salt. Make it in the microwave for a quick batch or use the oven for an extra crisp finish. Either way, this is the kind of sweet snack mix people keep reaching for.
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Servings: 12
INGREDIENTS
- 1 cup unsalted butter
- 2 cups brown sugar packed
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 16 oz Crispix cereal (1 large box)
- 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 oz Crispix cereal
- Make the caramel coating: 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 unsalted butter, 2 cups brown sugar, 1/2 cup light corn syrup, 1 teaspoon vanilla, 1/2 teaspoon baking soda
- Combine and microwave: 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 minute. Remove from microwave and stir gently. Repeat 3 more times to reach a total of 4 minutes. See notes for oven option.sea salt
- Cool: 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 airtight container for up to 5 days.
Notes
Oven option: After coating the Crispix in the caramel mixture, spread it onto 2 large parchment-lined baking sheets and bake at 250°F for 45 minutes, stirring every 15 minutes. Sprinkle with sea salt and let it cool completely before breaking into clusters.
Watch the caramel closely: If you boil the caramel too long, the coating can turn too hard once it cools.
Storage: Store in an airtight container at room temperature for up to 5 days. Make sure it’s fully cool first so it stays crisp.
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
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