Ingredients:

  • & Wheat mixed)
  • ' sugar (optional, for dusting)

Instructions:

  1. Preheat oven to 250°F (120°C). Line large baking sheets with parchment paper or silicone mats.
  2. In a very large, deep mixing bowl, gently combine the Chex cereal, pretzels, and nuts. Set aside.
  3. In a heavy-bottomed saucepan, melt the butter over medium heat.
  4. Add the brown sugar and corn syrup to the melted butter. Stir constantly until the mixture comes to a full, rolling boil. Boil for precisely 1 minute.
  5. Remove the saucepan immediately from the heat. Quickly stir in the salt and vanilla extract.
  6. Vigorously whisk in the baking soda; the mixture will foam up dramatically. Work quickly.
  7. Pour the hot, foamy toffee mixture evenly over the cereal mixture in the large bowl. Gently fold everything together using a spatula until every piece is lightly coated. Avoid over-mixing.
  8. Spread the coated mix onto the prepared baking sheets in a thin, single layer. Bake for 30 minutes, stirring every 10 minutes to ensure even toasting.
  9. Remove from the oven. Let cool completely on the baking sheets without touching them. Once cool, break into individual pieces.
  10. If using, place the cooled mix in a large bag or bowl and gently toss with confectioners' sugar until lightly dusted. Store in an airtight container.