Chex Caramel Corn
Sweet, salty, and irresistibly crunchy, Chex Caramel Corn is the ultimate snack for any occasion! This easy-to-make treat combines airy popped popcorn with crisp Rice Chex cereal, all coated in a luscious homemade caramel sauce made from butter, brown sugar, and corn syrup. A touch of vanilla and a dash of baking soda create that signature light, crispy texture in every caramel-coated cluster. Baked to golden perfection in just 40 minutes, this snack mix strikes the perfect balance of flavor and crunch. Whether you're hosting a party, settling in for a movie night, or whipping up gifts for friends, this caramel corn recipe is a crowd-pleaser that you’ll want to make again and again. Perfect for fans of easy caramel snacks or gourmet popcorn lovers!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 cups popped popcorn
- 3 cups Rice Chex cereal
- 1 cup butter
- 2 cups brown sugar
- 0.5 cup corn syrup
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1 tsp vanilla extract
Directions
Step 1
Preheat your oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, combine the popped popcorn and Rice Chex cereal. Set aside.
Step 3
In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, and salt. Stir until combined and bring the mixture to a boil.
Step 4
Allow the caramel mixture to boil for 4-5 minutes without stirring. Be careful not to let it burn.
Step 5
Remove the saucepan from the heat and immediately stir in the baking soda and vanilla extract. The mixture will foam up slightly.
Step 6
Quickly pour the caramel mixture over the popcorn and Chex cereal. Gently toss with a spatula or wooden spoon until the snack mix is evenly coated.
Step 7
Spread the caramel-coated mixture evenly across the prepared baking sheet.
Step 8
Bake in the preheated oven for 30-40 minutes, stirring every 10-15 minutes to ensure an even coating and crunchy texture.
Step 9
Remove from the oven and let the caramel corn cool completely on the baking sheet.
Step 10
Once cooled, break the caramel corn into clusters and store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (871.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3953.4 |
| Total Fat 195.6g | 0% |
| Saturated Fat 103.3g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 526.4mg | 0% |
| Sodium 4128.6mg | 0% |
| Total Carbohydrate 551.2g | 0% |
| Dietary Fiber 12g | 0% |
| Total Sugars 414.0g | |
| Protein 16.8g | 0% |
| Vitamin D 355.8IU | 0% |
| Calcium 831.4mg | 0% |
| Iron 36.4mg | 0% |
| Potassium 737.0mg | 0% |
Source of Calories