This Sweet and Salty Chex Mix — affectionately known in our house as Christmas Crack — is the kind of snack that appears at every holiday get-together and mysteriously vanishes before the main course. I first learned this particular version from a friend who swore the secret was "lots of butter" and a three-minute boil. The first time I made it, the kitchen smelled like caramel and nostalgia. The crunch of the cereal, the snap from toasted nuts, and the little candy pops of M&Ms make every handful a contrast of textures and flavors. This isn’t a subtle snack; it’s bold and unapologetically indulgent, exactly what cold-weather gatherings call for.

I discovered this combination on a busy December afternoon when I needed a last-minute edible gift. What started as a quick tray to share with neighbors became a yearly tradition. The sweet coating holds just enough salt and crunch to keep you going back for another handful — and another. The mixture sets up sticky but manageable, making it perfect for scooping into mason jars for gifting. Over the years I’ve learned a few small technique tweaks that keep the coating glossy, the cereal intact, and the M&Ms from melting. Read on for those tips and a complete walkthrough so your batch turns out perfectly the first time.

Ingredients

• Salted butter (1 cup / 2 sticks): Use high-quality butter like Kerrygold or Land O'Lakes for the richest flavor; melting it slowly preserves the milk solids for a cleaner caramel note.
• Light corn syrup (1 1/2 cups): This keeps the coating glossy and pliable. Karo light corn syrup is the standard choice and prevents crystallization.
• Granulated sugar (1 1/2 cups): Regular white sugar caramelizes with the butter and corn syrup to form the sweet, slightly chewy coating.
• Vanilla extract (2 teaspoons): Adds depth and a warm finish to the caramel; use pure vanilla for best results.
• Salted cashews and/or peanuts (1 1/2 cups): Choose roasted salted nuts, or lightly toast raw nuts in a dry skillet for 4–5 minutes to intensify their flavor before adding.
• Corn Chex cereal (8 cups): Measure carefully—this is the base of the mix. Corn Chex gives a delicate, airy crunch; avoid over-handling to keep pieces intact.
• Christmas M&Ms (optional): Add after the syrup cools slightly to prevent the candies from splitting and turning your mix into a chocolate puddle.

Instructions

Melt the butter: Use a medium saucepan over medium-high heat to melt 1 cup (2 sticks) of salted butter. Watch carefully — butter can go from foaming to browning quickly. Stir gently and remove any large bubbles before adding other ingredients. Add sugars and boil: Stir in 1 1/2 cups light corn syrup and 1 1/2 cups granulated sugar. Bring the mixture to a steady boil over medium-high. Once bubbles appear across the entire surface, start a 3-minute timer and stir occasionally to prevent hot spots. You're aiming for a caramel consistency, not a hard crack stage; visual cues are a uniform amber and an audible, steady boil. Finish the syrup: Remove the saucepan from the heat and stir in 2 teaspoons vanilla. This brightens the flavor and mellows the caramel. If the mixture thickens quickly, a brief off-heat stir keeps it smooth. Avoid reheating — it will keep cooking internally. Coat the nuts: Add 1 1/2 cups salted cashews and/or peanuts to the syrup and stir until completely coated. Coating the nuts first helps distribute their flavor and keeps them from clumping once mixed with the cereal. Prepare the bowls and sheet: Spray a large mixing bowl and a large baking sheet generously with nonstick spray. This prevents sticking and makes cleanup easier. Using a wide, rimmed baking sheet helps the mixture cool in a single layer. Combine with cereal: Place 8 cups Corn Chex into the greased bowl. Pour the hot syrup-and-nut mixture over the cereal and stir gently but thoroughly so pieces are evenly coated. Keep stirring as the heat dissipates to distribute the syrup before it firms up. Add candies and cool: Wait until the coated cereal cools slightly — about 3–5 minutes — then fold in Christmas M&Ms if using. If you add them while the syrup is too hot the candy shells will split. Once combined, spread the mix in a single layer on the greased baking sheet and let cool completely; it will set but remain pleasantly sticky.

Storage Tips

Store the mixture in airtight containers at room temperature for up to two weeks. For gifting, portion into wide-mouth mason jars or resealable bags, squeezing out excess air. If you plan to ship treats, use vacuum-sealed bags or pack in insulated boxes with a gel ice pack if shipping in warm weather — the syrup can soften. To re-crisp slightly, spread on a baking sheet and warm in a 250°F (120°C) oven for 5–7 minutes, watching closely to avoid melting the candy pieces.

Ingredient Substitutions

If you need dairy-free options, replace butter with a plant-based stick butter measured 1:1; the flavor will be slightly different but still delicious. Swap light corn syrup for golden syrup or a 3:1 mix of honey and water in a pinch, though texture will be less glossy. For nut-free versions, use roasted sunflower seeds or pumpkin seeds; for extra saltiness add small pretzel twists. Skip M&Ms for a pure nut-and-cereal mix or use chocolate chips folded in after cooling slightly.

Serving Suggestions

Serve in festive bowls for a party share-plate or fill small cellophane treat bags tied with ribbon for gifts. Pair with hot cocoa or mulled cider — the sweetness complements warm spiced drinks. For a savory contrast, offer a bowl of roasted, salted almonds or a simple cheese board nearby. Garnish serving trays with fresh rosemary sprigs and cranberries for a seasonal look.

Cultural Background

Snack mixes like this have roots in American party culture, where sweet-and-salty combinations became popular in the mid-20th century. The addition of candy-coated chocolates and nuts is a holiday-era twist that elevates the simple cereal base into a festive confection. Over time, the portability and adaptability of these mixes made them favorite homemade gifts and potluck staples across the United States.

Seasonal Adaptations

Change candy colors seasonally: pastel M&Ms for spring, orange-and-black for Halloween, or red-and-green for winter holidays. Swap in dried cranberries and white chocolate chips for a winter cranberry-white chocolate version. In summer, add chopped toasted coconut and swap peanuts for macadamia nuts to give a tropical flavor profile.

Meal Prep Tips

Make a double batch and portion into 1-cup servings for grab-and-go snacks throughout the week. Use shallow, airtight containers to avoid crushing. If preparing as gifts, label jars with best-by dates and ingredient notes for allergies. For large batches, work in two pans and two bowls so you can pour more quickly and coat cereal evenly before the syrup sets.

Success Stories

This mix has a track record of delight. One reader shared that she brought it to her office holiday party and coworkers formed a line to trade cookies for it. Another memory: my college-age son requests this in care packages, calling it "home in a jar". Those small moments — someone saving a jar for later or texting a photo of a nearly-empty container — are why I keep making it.

Give it a try, and don’t be surprised if you find yourself double-bagging a jar to hide from the rest of the family. This sticky, salty-sweet treat is made for sharing but equally made for sneaking a handful when no one is looking.