Ingredients:

  • 6 cups Corn Chex cereal
  • 6 cups Rice Chex cereal
  • 3 cups Mini pretzels
  • 2 cups Bugles corn snacks
  • 3/4 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1 tbsp flaky sea salt

Instructions:

  1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
  2. In your largest mixing bowl, combine the Corn Chex, Rice Chex, pretzels, and Bugles. Toss gently by hand to ensure the heavier pretzels are evenly distributed among the light cereal.
  3. In a small saucepan over medium heat, melt the butter. Once bubbling, whisk in the brown sugar, maple syrup, cinnamon, and fine salt. Stir constantly for 2–3 minutes until the mixture is smooth and smells like toasted caramel.
  4. Pour the hot glaze over the cereal mixture and toss until every piece is glossy and coated.
  5. Spread the mix onto the prepared baking sheet. Bake for 60 minutes, stirring every 15 minutes, until a deep golden hue and fragrant, nutty aroma develop.
  6. Remove from the oven and immediately sprinkle with flaky sea salt. Spread the mix to cool and set.