Classic Chewy Chex Mix is one of my favorite treats. It’s pretty much a staple at my side of the family parties and get together’s. Somehow my little brother, and by little I mean my thirty-something brother, has become the pro of the family at making it.
His just always tastes the best and is the absolute perfect consistency and ratio of gooey to crunch.
Over Thanksgiving when we were together, I asked him to give me all his pro-tips so I too can become a Classic Chewy Chex Mix Master.
Nothing he told me was mind blowing, in fact, I was like, “Duh! Why didn’t I think of that.”
Pro-Tip #1: Only use 3/4 cup butter instead of the 1 cup butter our family recipe calls for.
This is where I was like, “DUH!!! Why didn’t I think of that?” Mine always seemed a little too greasy and not quite thick enough to really stick to the Chex pieces like I wanted it to. But who was I too mess with a family recipe. Josh wasn’t’ afraid to break with tradition. Taking away a portion of the butter was pretty genius and makes the gooey stuff thicker and the perfect consistency to stick to the outer part of the Chex.
Pro-Tip #2: Always mix half Rice Chex and half Corn Chex.
Makes sense, keeps the flavor a little more interesting and also adds a dimension to the color of the snack which really can effect how you perceive the taste. After all, we do eat with our eyes first. (Looking at my pictures I can agree that it wouldn’t look so pretty if it were all one color.)
And last but not least.
Pro-Tip #3: Make sure to get mixture to a rolling boil and then cook it for exactly 1 minute at a rolling boil.
Okay, got it. I can do that. To clarify, a rolling boil is when the boiling does not stop even when you are stirring constantly.
Like I said, none of this is mind blowing, but it’s a little different then what I was doing before. I can testify that it makes a big difference. Josh really does make the best Chewy Chex Mix and now I do too. And so can you!
Chewy Chex Mix is a fun salty sweet snack that everyone loves. It’s affordable to make and it’s a fun gift to give teachers and neighbors this time of year.
Some people like to add nuts and coconut to their Chewy Chex Mix. I like it that way too…..sometimes, but for the most part I like my Chewy Chex Mix in it’s birthday suite with no bells and whistles.
Mix in anything you want but be sure to follow these pro-tips and you can’t go wrong.
(If you do choose to add nuts and coconut, be sure to take out some of the Chex so you will have enough gooey mixture to coat everything. Ex: If you add a cup of nuts and 1/2 cup coconut, take out 1 1/2 cups of Chex.)
- 21 ounces of Chex Cereal, (half corn chex, half rice chex) This is about 18-19 cups of Chex Cereal.
- ¾ cup butter
- 1 cup sugar
- 1 cup Karo Syrup
- Pour Chex into a very large bowl.
- In a 2 quart sauce pan melt your butter on medium high heat. As soon as it is melted add the sugar and karo syrup.
- Sir constantly and bring mixture to a boil. Boil for one minute and then pour over chex you prepared in the large bowl.
- Stir carefully until all chex are covered with gooey mixture.
- Let cool and serve. (you can eat it warm if you want to. I like to wait for it to cool, because it gets more chewy.)