Ingredients:

  • 3 cups Rice Chex cereal
  • 3 cups Corn Chex cereal
  • 2 cups mini pretzels
  • 1 cup roasted pecans
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated white sugar
  • 2 tbsp ground cinnamon
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the Rice Chex, Corn Chex, pretzels, and roasted pecans. Toss gently to distribute evenly.
  3. In a small saucepan over medium-low heat, combine butter, brown sugar, white sugar, cinnamon, and salt. Whisk constantly for 4–5 minutes until the butter is melted and the sugars dissolve into a smooth, glossy, mahogany-colored syrup.
  4. Pour the hot cinnamon butter mixture over the cereal and nut blend. Gently fold with a spatula to coat every piece without crushing the cereal.
  5. Spread the coated mix onto the prepared baking sheet in a single, even layer.
  6. Bake for 45–50 minutes, stirring gently every 15 minutes to ensure the glaze sets evenly. Remove from oven when the mix smells nutty and toasted.