This sweet and salty Chex mix tastes like a churro snuck into the party mix. Rice Chex, Corn Chex, Kix and pretzels bake slowly in butter and cinnamon sugar. Then flaky sea salt and butterscotch chips go on at the end. No corn syrup. No candy thermometer. Just one big batch my hubby kept sneaking handfuls of the whole time I was testing.
The Homemade Chex Mix That Converted My Savory Crew
My family has always been a savory Chex mix crew. This year I wanted to try a sweet one, and I honestly wasn’t sure they’d go for it. They did. Sweet and salty gets me every single time, and the cinnamon sugar on this one sealed the deal. If you’ve been looking for a churro Chex mix, this is it, with a little salty crunch thrown in.
While I was testing, my hubby (aka chief taste tester) kept wandering back into the kitchen for “just one more” handful. I made batches with honey-roasted peanuts and with salted peanuts, too. Both were tasty, but he kept coming back to this version, and so did our church friends when I brought a big bowl to share. That’s the best review a snack mix can get.
Butter, a little brown sugar and vanilla go on first. Then cinnamon sugar bakes right onto every piece, just like a churro. Flaky sea salt goes on while it’s warm, and butterscotch chips go in once it cools. Hide a bag for yourself. I’m serious.
Why You’ll Love This Sweet and Salty Chex Mix
- The sweet and salty balance is spot on. Cinnamon sugar and butterscotch bring the sweet, while pretzels, salted butter and flaky sea salt keep every bite in check.
- About 15 minutes of hands-on prep. Melt, whisk, toss and spread. The oven does the rest while you give it a stir every 15 minutes.
- No corn syrup. No candy thermometer. Lots of sweet Chex mix recipes boil a sugar syrup on the stove. This one is just melted butter, brown sugar and vanilla whisked together.
- It makes a BIG batch. This sweet and salty Chex mix recipe packs two kinds of Chex, Kix and pretzels into one very large bowl. Perfect for game day, potlucks, movie night, Thanksgiving and Christmas parties.
- Made for gifting. Scoop it into mason jars or cellophane bags, tie on a ribbon and you’ve got teacher, neighbor and hostess gifts done.
- No nuts in the base recipe. Most Chex mix sweet and salty recipes lean on peanuts. This one doesn’t, so it’s an easy share for school and church gatherings. (Always check your butterscotch chip label if allergies are a concern.)
- Easy to make gluten-free. A couple of simple swaps, and everyone can dig in. Details in the variations and FAQs below.
Sweet and Salty Chex Mix Ingredients
Crunchy Mix
- Rice Chex | Light and crisp, and it soaks up the coating. You’ll need 4 cups Rice Chex, about half of a 12-ounce box.
- Corn Chex | A little sturdier and more golden than Rice Chex, so you get two textures. You’ll need 4 cups Corn Chex, also about half a box. Rice and Corn Chex are both labeled gluten-free.
- Kix Cereal | These little corn puffs catch pockets of cinnamon sugar. Gluten-free bakers, skip these and see the FAQs.
- Pretzels | Mini twists, sticks or butter snaps all work. This is where most of the salty crunch comes from.
Which Chex works best? I use plain Rice and Corn Chex cereal, since the coating brings all the flavor. Honey Nut or Cinnamon Chex work too, but the mix will be sweeter. Wheat Chex is fine if you don’t need it gluten-free.
Buttery Glaze
- Salted Butter | Two sticks, melted. Salted butter keeps the sweet in check. Pro tip: cut it into cubes first so it doesn’t spatter in the microwave. If you only have unsalted butter, add ½ teaspoon kosher salt to the glaze.
- Light Brown Sugar | Packed. Make sure it’s fresh and soft. If your brown sugar is hard, soften it first. It melts into the butter for a caramel-y glaze, no corn syrup needed.
- Vanilla Extract | Real vanilla, or my homemade vanilla extract if you have some on hand.
- Kosher Salt | Just a pinch to wake up all that sweetness.
Churro Coating
- Granulated Sugar and Cinnamon | Mixed together and sprinkled over the glazed cereal. This is what makes it taste like a churro!
Finishing Touches
- Butterscotch Chips | Added after baking. They’re the perfect partner for cinnamon sugar. (If you love butterscotch as much as I do, try my blondies, butterscotch pie or butterscotch sauce.)
- Flaky Sea Salt | Optional, but so good. A light sprinkle while the mix is warm brings out the butterscotch, the same trick I use on my Giant Chewy Chocolate Chip Cookies with Fleur de Sel.
Get the full recipe in the recipe card below.
How to Make Sweet and Salty Chex Mix
Step 1 | Prep the Pan and Cinnamon Sugar
Preheat the oven to 275°F (135°C). Line one very large baking sheet with parchment paper, or use two sheets if you have them. Two pans make stirring easier; just rotate them each time you stir. In a small bowl, mix the granulated sugar and cinnamon and set it aside.
Step 2 | Combine the Cereal and Pretzels
In your biggest bowl, add the Rice Chex, Corn Chex, Kix and pretzels. Give it a gentle stir so everything is evenly mixed. Hold off on the butterscotch chips! Those go in after baking.
Step 3 | Make the Brown Sugar Glaze
Melt the butter in a microwave-safe bowl, loosely covered with a paper towel. Whisk in the brown sugar, vanilla and a pinch of kosher salt until smooth.
Step 4 | Coat Everything
Pour the warm glaze over the cereal mixture and toss until every piece is shiny. Then sprinkle the cinnamon sugar over the top and toss again. Your hands work great here. There’s a lot to mix!
Step 5 | Bake and Stir
Spread the mix in an even layer on the prepared pan. Bake for about 45 minutes, stirring every 15 minutes so it toasts evenly and doesn’t scorch around the edges.
Step 6 | Salt, Cool and Add the Butterscotch Chips
As soon as it comes out of the oven, sprinkle with flaky sea salt so it sticks to the warm glaze. Let it cool for about 20 minutes, then scatter the butterscotch chips over the top and toss. I like them a smidge melty, clinging to some of the pieces. If you’d rather keep them whole, wait until the mix is completely cool. Once it’s cooled all the way, break up any clusters and dig in!
Tips for the Best Chex Mix Recipe
- Stir every 15 minutes, no skipping. Stirring moves the edge pieces to the middle so nothing scorches, and it helps the glaze coat every nook. When you stir, scoop any loose cinnamon sugar off the parchment and toss it back in.
- Spread it thin. A crowded pan steams instead of toasts. If your mix is piled up, split it between two pans.
- Keep the oven at 275°F. It feels gentle, but that low heat is what dries out the cereal and sets the coating. Turn it up and the sugar burns.
- Cool it completely before storing. Even a little warmth trapped in a container turns into steam, and steam makes it soggy. Let it sit on the pan until it’s fully cool.
- Time your butterscotch. Add the chips after about 20 minutes of cooling for a few melty spots, or wait until it’s fully cool to keep them whole.
- Get everything ready first. Measure all your ingredients and line your pans before you start. Once the glaze is made, things move fast.
- Keep it crisp. Store it airtight, on the counter, away from the stove or dishwasher steam. The fridge adds moisture, so skip it.
Sweet and Salty Chex Mix Variations
- M&Ms: For sweet and salty Chex mix with M&Ms, stir in 1 to 1½ cups once the mix is completely cool, in place of (or alongside) the butterscotch chips. Pick colors for whatever holiday is coming up. For extra color, scatter matching sprinkles over the mix right out of the oven so they stick to the warm glaze.
- Pretzel Swaps: Any shape works: mini twists, sticks or butter snaps. For extra sweet, toss in chocolate- or yogurt-covered pretzels after cooling so they don’t melt.
- Bugles: Add a couple of cups with the cereal before baking for a fun, crunchy cone shape that catches the cinnamon sugar.
- Nuts: Stir in up to 2 cups after cooling. I tested honey-roasted and salted peanuts; a cup of each gives you the best of both. Honey-roasted cashews, almonds, or my maple bourbon candied pecans would also go great.
- Nut-Free Crunch: Stir about 1 cup of salted sunflower seeds in with the cereal before baking.
- Different Chips: Swap the butterscotch for white chocolate or semi-sweet chips, or leave them out.
- Caramel Bits: For a caramel churro Chex mix, stir in 1 cup once the mix is completely cool. Caramel and cinnamon sugar were made for each other.
- Mini Marshmallows: Stir in 2 cups after the mix is fully cool, so they don’t melt into the glaze.
- Christmas Chex Mix: For a sweet and salty Christmas Chex mix, swap the butterscotch chips for 1 to 1½ cups of red and green M&M candies once the mix is completely cool. White chocolate chips work too. Scoop it into jars for neighbor gifts. If you want a no-bake option, my Christmas Muddy Buddies come with free printable gift tags. For any other jar or tin, grab my Christmas gift tags.
- Gluten-Free: Skip the Kix and use more Rice or Corn Chex, plus gluten-free pretzels. The FAQs below have my brand picks and label tips.
- Dairy-Free: Use a plant-based butter like Miyoko’s or Earth Balance, and swap the butterscotch for your favorite dairy-free chips.
How to Store Sweet and Salty Chex Mix
On the counter: Once it’s completely cool, store your sweet and salty Chex mix in an airtight container or zip-top bag at room temperature for up to 2 weeks. No need to refrigerate.
In the freezer: This mix freezes really well. Pack it into a freezer-safe container or bag for up to 3 months. No need to freeze it in a single layer; once fully cooled, it won’t clump together. Let it sit at room temperature for 15 to 20 minutes before serving.
For gifting: Fill mason jars, cellophane bags or holiday tins, and tie on a ribbon and a little tag. Make sure the mix is 100% cool before you seal it up, or you’ll trap steam and lose the crunch. If you’re filling a gift box, tuck in a few brown butter rice krispie treats too.
Sweet and Salty Chex Mix FAQs
Stored airtight on the counter, it stays crisp for up to 2 weeks. For longer storage, freeze it for up to 3 months.
Usually, it got sealed up while it was still a little warm. Trapped warmth turns into steam, and steam softens the cereal. A crowded pan or skipping the stirring can do it too. If yours went soft, spread it back on a sheet pan, bake at 275°F for 10 to 15 minutes, and let it cool completely before storing.
No. The fridge adds moisture and makes it soft. Keep it airtight on the counter for up to 2 weeks, or freeze it for up to 3 months.
Yes! It keeps well when made a few days ahead. Let it cool completely on the pan, then package it in jars, bags or tins. It’ll be just as crunchy when you hand it over.
Yes. This recipe is forgiving. Crispix, Cheerios, Honey Nut Cheerios or another corn puff cereal all work. Just keep the same total amount of cereal so your glaze-to-cereal ratio stays right.
I haven’t tested a microwave version, so I can’t promise how it turns out. The low oven is what dries out the cereal and bakes the cinnamon sugar into a crisp coating. For this one, stick with the oven.
Not as written, but it’s an easy fix. Rice and Corn Chex are labeled gluten-free, but Kix added a “may contain wheat” warning to the box in 2023, so swap it for more Chex. Use gluten-free pretzels (I like Quinn’s and Snyder’s Gluten-Free), and check your butterscotch chips, since some brands run on shared lines with wheat.
Yes to both. When doubling, use extra baking sheets so the mix isn’t piled thick, and give it a few extra minutes if a pan is fuller than usual. A half batch bakes in about the same time; just keep an eye on it toward the end, since a thinner layer can crisp up faster. Use the servings slider on the recipe card to scale the ingredients.
Nope! I bake this at 5,280 feet here in Denver, and the recipe works as written at any altitude. Just keep the oven at 275°F and stir every 15 minutes.
More Sweet and Salty Snacks to Try
These go fast at holiday parties too:
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Ingredients
- 1 ¼ cups granulated sugar
- 2 tablespoons cinnamon
- 4 cups Rice Chex cereal about half of a 12-ounce box
- 4 cups Corn Chex cereal about half of a 12-ounce box
- 2 cups Kix cereal or gluten-free alternative
- 3 cups pretzels mini twists or sticks (butter snap pretzels work too)
- 1 cup 2 sticks salted butter melted
- Pinch of kosher salt
- ¼ cup packed light brown sugar
- 1 tablespoon vanilla extract
Sprinkled on top after baking
- 1 cup butterscotch chips
- Flaky sea salt optional but so good
Instructions
- Preheat your oven to 275°F (135°C) and prepare a large cookie sheet with parchment paper (or two sheets, if preferred). Two sheets make it a little easier to stir. Just be sure to rotate the pans as you stir them in the oven.
- In a small bowl, mix the granulated sugar and cinnamon for your “sweet” topping.1 ¼ cups granulated sugar, 2 tablespoons cinnamon
- In a very large bowl, add your Rice Chex, Corn Chex, Kix cereal, and pretzels, and stir to distribute evenly. Save the butterscotch chips for after baking.4 cups Rice Chex cereal, 4 cups Corn Chex cereal, 2 cups Kix cereal, 3 cups pretzels
- Melt the butter in a microwave-safe bowl; I usually cover it with a paper towel.Pro Tip: If you cut your butter into cubes, it won't spit and spatter so much when you microwave it.1 cup 2 sticks salted butter
- Add the brown sugar, vanilla, and a pinch of kosher salt, then whisk together. Pour the mixture over your cereal and pretzel mixture, then toss to coat. Sprinkle your cinnamon and sugar mixture over everything and toss again.
- Spread the mixture evenly onto the prepared cookie sheet. Bake for about 45 minutes, stirring every 15 minutes.
- Remove from the oven and sprinkle with flaky sea salt right away, while the mix is still warm and sticky, so it clings. Let it cool for about 20 minutes before adding the butterscotch chips. If you don’t want them to melt at all, wait until the mixture is fully cool before tossing them over the top, then mixing them in. I like them a smidge melty, clinging to some of the pieces. Just break apart when completely cooled.1 cup butterscotch chips, Flaky sea salt
Notes
Nutrition
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