The very first time I made this Churro Chex Mix, my entire kitchen instantly smelled like a warm cinnamon bakery, and I knew I was in trouble—in the best way. As the cinnamon-sugar coating melted into the cereal and the butter caramelized ever so slightly, the aroma wrapped around me like a cozy blanket. I remember standing there stirring the mixture on the sheet pan, sneaking more bites than I care to admit, and thinking to myself, “This tastes just like a fresh churro, but even easier.” That’s exactly why I fell in love with this recipe.
Why You’ll Love This Recipe
You’ll love this Churro Chex Mix because it gives you all the crispy, crunchy, cinnamon-sugary magic of a warm churro without needing to fry anything, and you can make a huge batch in almost no time.
Ingredients
- 1 cup granulated sugar
- 1½ tbsp ground cinnamon
- 6 cups Rice Chex brand cereal
- 3 cups Corn Chex brand cereal
- 2 cups pretzel sticks
- 1 cup salted butter
- ⅓ cup light brown sugar
- 2 tsp vanilla extract
- 24 pieces Kraft brand caramels
Whenever I make this recipe, I like to use Rice Chex and Corn Chex because they absorb the cinnamon-sugar coating perfectly without getting soggy. Salted butter is non-negotiable because it balances out the sweetness and adds richness. If you don’t have Kraft caramels, any soft caramel will work, but the individually wrapped kind melts most evenly. And while you can adjust the cinnamon, trust me—the ratio listed above gives the mix that true churro flavor.
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Rubber spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
These tools make the process smooth and foolproof. A parchment-lined baking sheet keeps cleanup quick and prevents sticking. I always use a rubber spatula because it helps coat the cereal without crushing it. And a saucepan is necessary so the butter, brown sugar, and vanilla can melt together into that shiny caramel glaze that holds the cinnamon-sugar coating perfectly.
Step-by-Step Instructions
When I start this recipe, the very first thing I do is mix the granulated sugar and cinnamon together in a bowl. This is the magical dust that turns ordinary cereal into something that tastes like carnival food, and I always take a moment to inhale the warm, sweet aroma. Then I pour both Chex cereals and pretzel sticks into a giant mixing bowl. I like to use the biggest bowl I own because it gives me plenty of room to toss everything thoroughly, and I’ve learned the hard way that using a smaller bowl just means Chex flying everywhere.
The next step is creating the buttery mixture that brings everything together. I melt the butter in a saucepan, then add the brown sugar and stir until it dissolves into a glossy caramel-like mixture. Once it starts to bubble slightly, I remove it from the heat and stir in the vanilla extract. This part always makes my kitchen smell heavenly, and it reminds me of the caramel-glazed sweets I used to get at fairs growing up.
Pouring the warm butter mixture over the cereal is always my favorite part. I drizzle it slowly, stirring constantly so that every single piece gets coated. I used to rush this step and ended up with clumps of sticky cereal, so now I go slowly and deliberately. When the cereal is completely coated, I sprinkle the cinnamon-sugar mixture on top in small batches, stirring between each addition. This helps the sugar stick evenly and keeps the mixture light and crunchy instead of weighed down.(See the next page below to continue…)