Ingredients:

  • 6 cups Rice Chex Cereal (150g)
  • 6 cups Corn Chex Cereal (200g)
  • 3 cups Wheat Chex Cereal (120g)
  • 3 cups Mini Pretzels (170g)
  • 1.5 cups Unsalted Pecan Halves (160g)
  • 0.5 cup Unsalted Butter (113g)
  • 0.5 cup Pure Maple Syrup (160ml)
  • 0.25 cup Brown Sugar (50g)
  • 1 tsp Ground Cinnamon (2.6g)
  • 0.5 tsp Fine Sea Salt (3g)
  • 1 tsp Vanilla Extract (5ml)

Instructions:

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine rice, corn, and wheat cereals, mini pretzels, and pecan halves. Toss gently by hand to distribute without crushing the cereal.
  3. In a small saucepan over medium heat, melt the unsalted butter.
  4. Stir in the pure maple syrup and brown sugar, whisking constantly until the sugar is completely dissolved and the mixture begins to bubble slightly.
  5. Remove the saucepan from heat and stir in the ground cinnamon, fine sea salt, and vanilla extract.
  6. Pour the hot maple glaze over the cereal mixture and fold gently with a large spatula until every piece is evenly coated.
  7. Spread the mix in a single, even layer on the prepared baking sheet.
  8. Bake for 25–30 minutes, stirring gently every 10 minutes to prevent the edges from over-caramelizing.
  9. Remove from the oven once the mix smells nutty and the glaze appears set.