Holiday Cranberry Maple Chex Mix

How to Make Holiday Cranberry Maple Chex Mix

1. 1

   Step 1: Preheat and combine cereals and nuts

   Preheat the oven to 275°F (135°C). In a very large mixing bowl, gently combine the Rice Chex, Corn Chex, and chopped pecans, tossing to distribute evenly.

   For this step

   • 2 1/2 cupsRice Chex cereal
   • 2 1/2 cupsCorn Chex cereal
   • 1 1/2 cupsPecans, roughly chopped
2. 2

   Step 2: Make the maple-cinnamon glaze

   In a small saucepan over medium heat, melt the butter with the maple syrup and brown sugar, stirring until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the vanilla and ground cinnamon, then let the glaze sit for 1 minute so it thickens slightly.

   For this step

   • 1/2 cupUnsalted butter
   • 1/3 cupPure maple syrup
   • 1/4 cupLight brown sugar, packed
   • 1 tspVanilla extract
   • 1/2 tspGround cinnamon
   
3. 3

   Step 3: Coat cereal and bake

   Pour the warm maple glaze over the cereal and pecans and use a spatula to gently fold until the cereal pieces are evenly coated. Spread the mixture in an even layer on two rimmed baking sheets and bake for 20-25 minutes, stirring every 8-10 minutes so the mix toasts uniformly and the glaze caramelizes lightly.
   
4. 4

   Step 4: Add cranberries and finish

   Remove the baking sheets from the oven and immediately sprinkle the dried cranberries over the warm mix, tossing gently to combine so the cranberries adhere in places but retain chewiness. While still warm, sprinkle with flaky sea salt to taste, which brightens the sweet notes.

   For this step

   • 1 cupDried cranberries
   • 1/2 tspCoarse (flaky) sea salt
   
5. 5

   Step 5: Cool and store or gift

   Let the Chex Mix cool completely on the baking sheets — it will crisp up as it cools — then transfer to an airtight container or portion into gift tins. Store at room temperature for up to two weeks or gift in decorative bags for parties and holiday gatherings.
   

1. Preheat the oven to 275°F (135°C). In a very large mixing bowl, gently combine the Rice Chex, Corn Chex, and chopped pecans, tossing to distribute evenly.
2. In a small saucepan over medium heat, melt the butter with the maple syrup and brown sugar, stirring until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the vanilla and ground cinnamon, then let the glaze sit for 1 minute so it thickens slightly.
3. Pour the warm maple glaze over the cereal and pecans and use a spatula to gently fold until the cereal pieces are evenly coated. Spread the mixture in an even layer on two rimmed baking sheets and bake for 20-25 minutes, stirring every 8-10 minutes so the mix toasts uniformly and the glaze caramelizes lightly.
4. Remove the baking sheets from the oven and immediately sprinkle the dried cranberries over the warm mix, tossing gently to combine so the cranberries adhere in places but retain chewiness. While still warm, sprinkle with flaky sea salt to taste, which brightens the sweet notes.
5. Let the Chex Mix cool completely on the baking sheets — it will crisp up as it cools — then transfer to an airtight container or portion into gift tins. Store at room temperature for up to two weeks or gift in decorative bags for parties and holiday gatherings.