Ingredients:

  • 4 cups Rice Chex cereal (120g)
  • 4 cups Corn Chex cereal (124g)
  • 1 cup Wheat Chex cereal (45g)
  • 1 cup pretzel twists or snaps (60g)
  • 0.5 cup unsalted butter (113g)
  • 0.5 cup granulated sugar (100g)
  • 0.25 cup light brown sugar (50g)
  • 1.5 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon fine sea salt

Instructions:

  1. In an extra-large mixing bowl, combine the Rice Chex, Corn Chex, Wheat Chex, and pretzels. Toss gently to distribute the shapes evenly.
  2. In a small microwave-safe bowl, melt the butter. Whisk in the granulated sugar, light brown sugar, cinnamon, vanilla, and fine sea salt until the mixture is homogenous and the sugar is mostly dissolved.
  3. Drizzle the cinnamon butter syrup over the cereal mixture. Use a large rubber spatula to fold the mix from the bottom up until every piece is evenly coated and mahogany-colored.
  4. Spread the mixture in a single layer onto a large rimmed half-sheet pan. Bake at 300°F (150°C) for 10 minutes, tossing once halfway through.
  5. Remove from the oven and allow to cool completely on the pan. The coating will harden into a crisp crust as it sets.