This Sticky Sweet and Salty Chex Mix is my holiday guilty pleasure and the one snack that disappears first at every party. I first discovered a version of this during a chaotic December when I needed a last-minute edible gift; the syrupy, buttery drizzle combined with crunchy cereal and toasted nuts felt like the edible equivalent of wrapping someone in a warm blanket. The balance of bright, crunchy cereal with the heavy, caramel-like coating is what makes this treat addictive: the corn Chex stays crisp while the binding syrup forms glossy pockets that cling to every piece.

I remember making my first batch in a tiny kitchen with a holiday playlist and a too-small baking sheet. Despite the cramped space, neighbors arrived with mugs of cider and walked away with zip-top bags tied with ribbon — and insisted on the recipe. What makes this version special is the simplicity: just butter, corn syrup, sugar and vanilla turn ordinary pantry staples into something glorious. The optional Christmas M&Ms add pops of color and chocolate pockets, but the base—the chewy, sticky coating and crunchy cereal—sells itself. Expect sticky fingers, happy faces, and requests for more.

Ingredients

• Salted butter (1 cup / 2 sticks): Use a good-quality stick butter such as Land O'Lakes or Plugrá for rich flavor. Salted butter adds savory depth that balances the sugar; do not substitute with margarine.
• Light corn syrup (1 1/2 cups): Karo light corn syrup is ideal — it controls crystallization and creates that glossy, chewy coating that clings to the cereal.
• Granulated sugar (1 1/2 cups): Standard white sugar helps create caramelization without dominating the flavor. Measure by leveling the cup for accuracy.
• Vanilla extract (2 teaspoons): A pure vanilla extract such as Nielsen-Massey adds a warm, aromatic finish that balances the buttery syrup.
• Salted cashews and/or peanuts (1 1/2 cups): Use roasted, salted nuts for crunchy texture and savory contrast. Mix them or choose one depending on your preference.
• Corn Chex cereal (8 cups): Use regular corn Chex for the best texture. If using boxed sizes that vary, measure 8 cups by volume (roughly two 12-ounce boxes combined).
• Christmas M&Ms (optional): Add about 1 to 1 1/2 cups for color and chocolate pockets; wait until the mix cools slightly before folding them in to avoid melting.

Instructions

Melt the butter: In a medium saucepan set over medium-high heat, melt 1 cup (2 sticks) of salted butter. Watch closely; once it liquefies, the surface will shine. Keeping the heat steady prevents scorching and ensures the fat emulsifies smoothly with the syrup. Add syrup and sugar, then boil: Stir in 1 1/2 cups light corn syrup and 1 1/2 cups granulated sugar. Bring to a full boil — look for bubbles that cover the surface across the pan. Once boiling, set a timer for 3 minutes and stir occasionally to keep the sugar from sticking. The mixture will thicken and turn slightly amber as it reaches a caramel consistency. Finish the syrup: Remove the pan from heat and stir in 2 teaspoons vanilla extract. This step lifts the flavor and melds the syrup into a glossy coating. Let the syrup rest for 30 seconds to cool just slightly before adding delicate mix-ins. Coat the nuts: Add 1 1/2 cups salted cashews and/or peanuts to the warm syrup and stir until they are completely coated. Coating the nuts first ensures they get evenly caramelized and distribute flavor throughout the mix. Combine cereal and syrup: Spray a large mixing bowl with nonstick spray and transfer 8 cups corn Chex into it. Pour the hot syrup-and-nut mixture over the cereal and stir gently but thoroughly to coat each piece. Keep stirring as the mixture cools a touch — this helps distribute the syrup without breaking the cereal into clumps. Add M&Ms carefully: Allow the coated cereal to cool for a few minutes until it’s warm but not hot, then fold in Christmas M&Ms (about 1 to 1 1/2 cups) if using. If you add them too early, they will split and bleed color. Spread and cool: Use a wooden spoon to spread the mixture in an even layer across a large baking sheet sprayed with nonstick spray. Let the mix cool completely at room temperature. It will set firm-ish but remain pleasantly sticky — that’s the point. Store or gift: Transfer the cooled mix to large zip-top bags or wide-mouth mason jars for gifting. It keeps well at room temperature for several days; for longer storage, seal and freeze for up to 3 months.

Storage Tips

Store the cooled mix in an airtight container or heavy-duty zip-top bags at room temperature away from direct heat. For gifting, wide-mouth mason jars with a ribbon look charming; tuck a small note with ingredients and a reheating suggestion. If you need longer storage, freeze in sealed bags for up to 3 months — thaw at room temperature before opening to prevent condensation. If the candy softens in warm weather, refrigerate briefly but be aware that refrigeration can make the cereal lose some crispness.

Ingredient Substitutions

Swap regular corn Chex for rice Chex if you prefer a lighter texture, or use Wheat Chex if you want a heartier bite — note the texture change. Replace cashews/peanuts with toasted almonds or pecans (1:1) for a different flavor profile. If you need to avoid corn syrup, use a heavy honey + a small amount of water, but expect a different texture and faster crystallization; coating will be tackier and sweeter. For a dairy-free version, use vegan butter sticks measured 1:1, but the flavor will be subtly different.

Serving Suggestions

Serve in a large bowl for parties with small scoops so guests can take a little at a time. Pair with savory items like spiced nuts, sharp cheddar cubes or a vegetable platter to balance sweetness. For gifting, portion into 2-cup jars and add a festive label. This is also great on a holiday snack board alongside soft cheeses and dried fruit for a mix of textures and flavors.

Cultural Background

The idea of a buttery, sweet-coated cereal mix is rooted in American holiday snacking traditions where sweet-and-salty combinations peak in popularity. Variations exist from simple butter-and-sugar mixes to complex seasoned versions often shared at potlucks. The name “Christmas Crack” is a playful nod to its addictive nature and has become a seasonal classic in many households across the United States.

Seasonal Adaptations

Switch up the candy colors for different seasons: pastel M&Ms for spring, red-white-blue for summer celebrations, or autumnal chocolate candies for fall. Add a teaspoon of ground cinnamon and a pinch of nutmeg for a warm winter version, or fold in mini pretzels for extra salty crunch. For Halloween, add candy corn or orange-and-black candies for a festive look.

Meal Prep Tips

To make ahead for events, prepare the mix up to two days in advance and store in airtight containers. For larger batches, double the syrup ingredients and work in two bowls to avoid clumping. Re-crisp slightly stale pieces by spreading the mix on a baking sheet and warming at 250°F for 5–8 minutes — watch closely to prevent browning. Use shallow containers to avoid crushing during transport.

There’s a simple joy in handing someone a jar of this mix and knowing it will brighten their snack time. Make a batch, tuck it into a festive bag, and share the sticky, salty-sweet love.