Easy Salted Caramel Crispix Party Mix

If a caramel apple and a bowl of party mix had a crunchy, salty-sweet baby, it would be this. Easy Salted Caramel Crispix Party Mix is the exact kind of snack that disappears one “just a pinch” at a time. A buttery brown sugar caramel hugs every nook of the cereal, gets tossed with pretzels and nuts, and then we finish it with flaky salt so it’s not cloying—just wildly snackable. It’s make-ahead, bake-and-stir, and the kind of thing you slip into zip-top bags and “forget” in the car for later.

My little crew is feral for this. My husband hovers by the oven with an oven mitt like it’s a security blanket, waiting for the 15-minute stirs so he can “quality control” the sticky clusters. The kids ask for the corner pieces because they swear they’re crunchier (they’re not… okay, maybe a little). I took a big batch to my neighbor’s game night and came home with an empty bowl and three texts asking for “that caramel stuff recipe.”

How to Make It

Think giant bowl, low oven, and a quick stovetop caramel. Toss 12 cups Crispix with 2 cups mini pretzels and 1–2 cups nuts (pecans, cashews, or almonds—whatever you’ve got) in the biggest bowl you own. In a small pot, melt 1 cup unsalted butter with 1 cup packed brown sugar, 1/2 cup light corn syrup, and 1 teaspoon kosher salt. Let it bubble—like a steady simmer, not a raging boil—for about 4–5 minutes while you stir. Kill the heat, whisk in 1 teaspoon vanilla and 1 teaspoon baking soda, and watch it puff up like a science fair volcano. That’s the magic that makes everything coat evenly.

Pour the foamy caramel over your cereal party, toss like you mean it (big rubber spatula saves the day), spread onto two parchment-lined sheet pans, and bake at 250°F for 45 minutes, stirring every 15 so it dries out and crisps. Sprinkle with flaky sea salt as soon as it comes out. Let it cool completely, break into big, ridiculous clusters, and if you want to toss in 1–2 cups M&Ms or chocolate chips, do it after it’s fully cool so they don’t melt into a crime scene. Makes about 14–16 cups.

✔Ingredient Notes

– Crispix (about 12 cups): Those little ridges are caramel magnets. If you can’t find Crispix, mix rice and corn Chex for similar texture.
– Pretzels (2 cups): Mini twists or sticks. That salty snap is key—don’t skip unless you’re anti-pretzel (we can still be friends).
– Nuts (1–2 cups): Pecans caramelize like a dream. Cashews are creamy. Almonds add crunch. Use what you love or go nut-free.
– Unsalted butter (1 cup): Flavor and shine. Salted works too—just reduce the kosher salt a smidge.
– Brown sugar (1 cup, packed): Light or dark. Dark gives deeper toffee notes. I like light here so the salt pops.
– Light corn syrup (1/2 cup): Prevents grainy caramel. No corn syrup? See Variations for swaps that actually work.
– Vanilla (1 tsp): Rounds out the caramel. Add off the heat so it doesn’t burn off.
– Baking soda (1 tsp): Makes the caramel foam and coat everything. If you forget it, your mix still tastes good but won’t be as clingy-crunchy.
– Kosher salt + flaky finishing salt: Kosher in the pot, flaky on top. The finish is what keeps it from being “too sweet.”
– Optional candies (1–2 cups): Add after cooling. Ask me about the time I tossed in chocolate early. Chocolate… everywhere.

✔Recipe Steps

1. Heat oven to 250°F and line two rimmed sheet pans with parchment; add 12 cups Crispix, 2 cups pretzels, and 1–2 cups nuts to a giant bowl.
2. Melt 1 cup butter, 1 cup brown sugar, 1/2 cup corn syrup, and 1 tsp kosher salt in a saucepan over medium heat, stirring to combine.
3. Simmer the caramel 4–5 minutes, stirring, until glossy and smooth; remove from heat and stir in 1 tsp vanilla and 1 tsp baking soda (it will foam).
4. Pour caramel over the cereal mix and toss quickly but gently until everything looks shiny and coated.
5. Spread onto the pans and bake 45 minutes, stirring every 15; sprinkle flaky sea salt over the hot mix.
6. Cool completely, break into clusters, and toss in candies if using; devour or stash for later.

What to Serve It With

– Game-day boards with wings, veggies, and ranch—the sweet-salty break you didn’t know you needed.
– A simple cheese board (sharp cheddar + apple slices + this mix = yes).
– Movie night with fizzy drinks, or crumble it over vanilla ice cream. Chaos, but the good kind.
– Coffee. That bitter + sweet crunch? Elite.

✔Tips & Mistakes

– Don’t skip the baking soda. It aerates the caramel so it coats instead of clumping.
– Keep the heat moderate. A wild boil can scorch. Gentle bubbles = silky caramel.
– Stir during baking. Every 15 minutes keeps the coating even and dries it to crisp perfection.
– Want a faster route? Microwave method: make the caramel in a large microwave-safe bowl, toss with the mix, then microwave on HIGH for 6 minutes, stirring every minute. Spread to cool.
– Add chocolate only after it’s cool. Unless you like freckled cereal. Which… fair.

✔Storage Tips

Room temp is perfect. Slide the cooled mix into airtight containers or zip-top bags and it stays crisp for about a week (10 days if your house is dry). If it softens, pop it back in a 250°F oven for 8–10 minutes to refresh. Freezer? Totally—up to 2 months. Eat it cold straight from the bag like a gremlin; it’s extra snappy. Breakfast with coffee is socially acceptable here. No shame.

✔Variations and Substitutions

– Gluten-free: Use Rice/Corn Chex instead of Crispix and gluten-free pretzels. Same caramel, same crunch.
– Nut-free: Skip nuts and add extra pretzels or popcorn. Pumpkin seeds are a great swap if you can do seeds.
– Spicy-sweet: Add 1/2–1 tsp cayenne to the caramel or a hit of Tajín when it comes out of the oven.
– Cinnamon roll vibes: Stir 1–2 tsp cinnamon into the caramel and finish with a whisper of powdered sugar after cooling.
– Peanut butter twist: Whisk 1/3 cup creamy peanut butter into the hot caramel before baking.
– No corn syrup: Use 1/2 cup golden syrup or honey. Maple works but can make a slightly tackier finish—still delicious, just different.
– Dairy-free: Use a good vegan butter (the stick kind). Caramel sets a bit softer but stays crisp after baking.
– Add-ins: Coconut flakes (last 15 minutes of baking so they don’t burn), mini marshmallows after cooling, or crushed toffee bits.

Frequently Asked Questions

Easy Salted Caramel Crispix Party Mix

Crunchy Crispix and pretzels coated in a buttery salted caramel, baked until crisp and finished with a sprinkle of flaky sea salt. Perfect for parties, gifting, or snacking.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 cup Crispix cereal such as Kellogg's
• ▢ 2 cup mini pretzels
• ▢ 2 cup pecan halves
• ▢ 1 cup unsalted butter 2 sticks
• ▢ 1 cup light brown sugar, packed dark brown sugar also works
• ▢ 0.5 cup light corn syrup
• ▢ 2 teaspoon pure vanilla extract
• ▢ 0.5 teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon flaky sea salt for finishing

Instructions

Preparation Steps

• Preheat oven to 250°F. Line 2 baking sheets with parchment and lightly grease a large roasting pan.
• In the roasting pan, combine Crispix cereal, mini pretzels, and pecan halves. Set aside.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup. Bring to a gentle boil and cook, stirring often, for 4 minutes.
• Remove from heat and quickly stir in vanilla, baking soda, and kosher salt. The caramel will foam.
• Immediately pour the foamy caramel over the cereal mixture and toss with a large spatula until evenly coated.
• Bake for 45 minutes, stirring every 15 minutes to recoat and prevent scorching.
• Spread the mix onto the prepared baking sheets. Sprinkle with flaky sea salt while warm. Cool completely.
• Break into clusters and store in an airtight container at room temperature for up to 7 days.

Notes

For extra crunch, bake an additional 10 minutes. Swap pecans for cashews or almonds, and add 1.0 cup of M&M’s after cooling for a sweet-and-salty twist. If using table salt instead of kosher, reduce to 0.5 teaspoon.