Ingredients:

  • 4 cups Rice Chex
  • 4 cups Corn Chex
  • 2 cups mini pretzels
  • 1.5 cups halved pecans or almonds
  • 0.75 cup unsalted butter
  • 0.75 cup dark brown sugar, packed
  • 2 tbsp pure maple syrup
  • 0.5 tsp fine sea salt
  • 0.5 tsp baking soda
  • 1 tsp pure vanilla extract
  • 0.5 cup dark chocolate chips
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper.
  2. In an extra-large heat-safe mixing bowl, combine the Rice Chex, Corn Chex, mini pretzels, and pecan halves. Toss gently to distribute.
  3. In a large heavy-bottomed saucepan, combine the unsalted butter, dark brown sugar, and maple syrup over medium heat. Stir until the butter is melted and sugar is dissolved.
  4. Bring the mixture to a boil. Once boiling, let it cook for 2 minutes without stirring to reach the necessary temperature for the toffee structure.
  5. Remove the saucepan from the heat. Immediately whisk in the fine sea salt, baking soda, and vanilla extract. The mixture will foam up significantly; this aeration is key for the shattering texture.
  6. Pour the hot toffee glaze over the cereal mixture. Use a silicone spatula to toss quickly and gently until every piece is shellacked in the glaze.
  7. Divide the mixture between the two prepared baking sheets, spreading it into an even layer.
  8. Bake for 45 minutes, removing the sheets every 15 minutes to stir the mix. This ensures even drying and prevents the sugar from burning.
  9. Remove from the oven. While still warm, sprinkle with dark chocolate chips and flaky sea salt. Let the mix cool completely on the sheets; the toffee will harden and become crispy as it reaches room temperature.