I adapted this sweet treat from multiple recipes which were called “Cristmas Crack.” I’m not sure who came up with the name, but it is addictive. (Not sure what other similarities it draws to its namesake, but I digress.) I’ve changed the name because nobody wants to save “crack” for just Christmas.
This sweet, buttery treat makes a cost-friendly gift which you can make in bulk batches with ease, if desired. Most recipes like this do not call for the addition of salt or spices. I have also substantially increased the ratio of nuts to cereal. I believe those qualities are what set this version apart from all the rest.
Sweet Holiday Crunch Mix
- 1 large pot
- 1 candy thermometer
- 1 rubber spatula
- 1 jumbo mixing bowl
- 1 large wooden spoon or wooden spatula
- 2 half-sheet trays
- 2 nonstick baking mats
- 10 oz rice chex cereal
- 10 oz golden graham cereal
- 12 oz chopped pecans or pieces
- 12 oz sliced or slivered almonds
- 12 oz shredded coconut, unsweetened
- 1 1/2 cups butter
- 2 cups light corn syrup
- 1/2 cup dark brown sugar
- 1 1/2 cup granulated sugar
- 1 tsp coarse salt
- 1/2 tbsp ground nutmeg
- 1/2 tbsp vanilla powder
- Place the nonstick mats in the baking trays and set to the side.
- In a giant bowl, layer your dry ingredients according to the order listed in the ingredients list, and then place to the side.
- In your large pot, melt butter. Add corn syrup, brown and granulated sugar, salt, and spices.
- Stir continually until the mixture reaches 234°F or "soft ball" candy stage on your thermometer. TIP: You can continually scrape the sides to prevent burning, but if you see crystals on the sides of the pan, do not scrape them back into the mixture or else it could promote sugar crystallization.
- Once the candy mixture has reached the desired temperature, pour the hot mixture over the dry ingredients. DO NOT scrape the sides of your pan.
- Use a large, wooden spoon to thoroughly mix everything together, and then scatter into an even layer across the two lined baking sheets.
- Allow everything to cool before portioning into containers. TIP: Halfway through the cooling process, break the crunch mix into smaller bites and turn the mixture to encourage it to dry and cool faster.