Easy Coconut Caramel Snack Mix (Printable Version)
Sweet coconut caramel covers cereal, nuts, and candies for a snack that's perfect anytime.
# Ingredients:
→ Cereal Base
01 -
11 cups (about 990 g) Rice Chex cereal
02 -
4 cups (approximately 120 g) Cinnamon Cheerios cereal
→ Nuts and Coconut
03 -
2 cups (260 g) honey-roasted peanuts
04 -
1 cup (40 g) toasted coconut chips
05 -
0.5 cup (45 g) sliced almonds
→ Coconut Caramel Glaze
06 -
6 tablespoons (85 g) unsalted butter
07 -
1.5 cups (270 g) coconut sugar
08 -
0.75 cup (180 ml) heavy cream
09 -
3 teaspoons vanilla bean paste or vanilla extract
10 -
1 teaspoon salt
→ Finishing Touches
11 -
0.66 cup (110 g) mini M&M’s candies
12 -
1.33 cups (260 g) Caramel M&M’s candies
# Steps:
01 -
Preheat oven to 120°C. Line two large baking trays with parchment paper and set aside.
02 -
In a large mixing bowl, combine Rice Chex cereal, Cinnamon Cheerios, honey-roasted peanuts, toasted coconut chips, and sliced almonds. Set aside.
03 -
In a small saucepan over medium-low heat, melt the unsalted butter. Add coconut sugar and heavy cream, then whisk until the sugar dissolves completely.
04 -
Continue to cook the caramel mixture, whisking frequently, until it becomes smooth, slightly thickened, dark in color, and bubbling, about 7–8 minutes.
05 -
Remove saucepan from heat. Stir in vanilla bean paste and salt until well incorporated.
06 -
Pour the hot coconut caramel glaze over the cereal mixture. Gently toss until all components are evenly coated.
07 -
Spread coated mixture evenly onto prepared baking trays. Bake for 30–45 minutes, gently stirring every 15 minutes to ensure even caramelization.
08 -
Remove baking trays from oven. Allow snack mix to cool slightly for about 5 minutes. Sprinkle mini M&M’s and Caramel M&M’s evenly over the mix, then toss gently to combine. Let cool completely, approximately 10 minutes, before serving or storing.
# Notes:
01 -
Store cooled snack mix in an airtight container at room temperature for up to four days.