Candied Pecan Chex™ Mix
We love using pecans for snacking and adding to salads, especially during this time of year when they also make for great food gifts. This easy recipe combines the salty, savory goodness of Chex Mix with a sweet, cinnamon-spiced candied pecan topping. Perfect for game night too!
It’s a mix of the classic Chex trio—rice, wheat, and corn—along with pretzels and a generous helping of pecans. Everything is stirred together, filling the kitchen with a delicious aroma. Once baked, the egg whites create a crispy candy coating that gives every bite a delightful crunch.
The result? A new favorite snack that perfectly balances salty and sweet. This Candied Pecan Chex Mix is a must-try treat for the season, and it’s worth every bite!
This recipe appears in both gimmesomeoven.com and bettycrocker.com.
Photos by gimmesomeoven.com.
Ingredients:
- 9 cups Chex™ cereal (I used equal parts Rice Chex™, Corn Chex™ and Wheat Chex™)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 4 cups Better Halves Pecan Halves
- 2 cups pretzels
- 4 egg whites, whisked
Directions:
- Preheat oven to 300° F. Line two large baking sheets with parchment paper.
- In a mixing bowl, whisk together sugars, cinnamon, salt and cayenne until evenly combined; set aside. In second large mixing bowl, combine Chex™, pecans and pretzels. Add in the egg whites, and toss for 1-2 minutes, or until the mixture is evenly coated. Add the sugar mixture, and continue tossing until the mixture is evenly coated.
- Spread the mixture out evenly on the two prepared baking sheets. Bake for 20 minutes, then remove from the oven and toss the mixture for even cooking, breaking up chunks if needed. Bake for an additional 20-25 minutes, or until the mixture is crisping up and is no longer moist. (It will continue to crisp as it cools.) Remove from the oven and place on a cooling rack until the mix reaches room temperature.
- Break the mix up into small pieces if desired, then serve immediately or store in a sealed container for up to 2 weeks.
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