This Sticky Sweet and Salty Chex Mix is the kind of snack that vanishes before you realize people have been quietly standing at the counter sneaking handfuls. I first made this on a snowy December afternoon when I wanted a fast treat to wrap up in jars for neighbors. The combination of rich butter, light corn syrup and sugar forms a warm caramel coating that clings to crunchy corn Chex, studded with toasted nuts and colorful M&Ms for little pops of chocolate. It tastes like a cross between brittle and a classic snack mix, with salt balancing the sweetness so it never feels cloying.

I discovered this particular method while updating an old family handout—I swapped a few technique notes and learned to wait until the syrup cooled slightly before adding candy, which saves you from melting colored chocolate into the whole batch. The texture is intentionally sticky; that chew is the reason this treat gets nicknamed "Christmas Crack." It makes a generous tray that serves well at parties, fills gift jars, and travels great when wrapped in cellophane. Every holiday season a new neighbor tells me the jar I gave them was emptied in a day and they want the recipe.

Ingredients

• Salted butter: Use 1 cup (2 sticks) of good-quality salted butter. The butter delivers richness and helps the syrup set with a glossy finish. I prefer European-style butter for depth, but standard salted butter works perfectly.
• Light corn syrup: 1 1/2 cups. Light corn syrup prevents crystallization and keeps the coating tacky rather than grainy. Karo light corn syrup is a reliable brand.
• Granulated sugar: 1 1/2 cups. Regular white sugar creates that caramel sheen when combined with butter and corn syrup; do not substitute with powdered sugar.
• Vanilla extract: 2 teaspoons. Adds warmth and rounds the caramel flavor. Use pure vanilla if possible for the best aroma.
• Salted nuts: 1 1/2 cups of salted cashews, peanuts, or a mix. The nuts add crunch and savory contrast—roast them lightly if you want more depth.
• Corn Chex cereal: 8 cups. The cereal gives structure and light crunch; measure loosely by cups, or use two 12-ounce boxes and pour out about 8 cups as noted.
• Christmas M&Ms (optional): 1 to 1 1/2 cups. Add after the mix has cooled slightly to prevent the shells from cracking.

Instructions

Melt and combine: In a medium saucepan over medium-high heat melt 1 cup (2 sticks) salted butter. Once melted, add 1 1/2 cups light corn syrup and 1 1/2 cups granulated sugar. Stir gently to combine so the sugar begins to dissolve without splashing the hot syrup. Heating the mixture evenly prevents hot spots that can burn the sugar. Boil to caramel consistency: Bring the mixture to a boil. When bubbles appear across the entire surface, start a 3-minute timer and stir occasionally to keep heat distribution even. You are not trying to reach a candy thermometer temperature; instead watch for a smooth, amber caramel consistency and reduced foaming. Remove from heat after 3 minutes. Finish the syrup: Stir in 2 teaspoons vanilla extract immediately after removing from heat. The vanilla will bloom in the hot syrup and deepen the flavor. Add the 1 1/2 cups salted cashews and/or peanuts now and stir so the nuts are completely coated with the caramel mixture. Coat the cereal: Grease a large mixing bowl and a large baking sheet with nonstick spray. Pour 8 cups corn Chex into the greased bowl, then drizzle the hot syrup over the cereal while stirring with a wooden spoon. Work quickly and gently to coat most pieces without crushing. Keep stirring and allow the mixture to cool for a few minutes so the M&Ms do not burst when added. Spread and set: Using a wooden spoon, spread the coated cereal across the greased baking sheet in an even layer. Let it cool completely at room temperature; it will set up but remain pleasantly sticky. Once cool, add 1 to 1 1/2 cups Christmas M&Ms if using, then transfer to storage containers or gift jars.

Storage Tips

Store completely cooled pieces in airtight containers or heavy-duty zip-top bags at room temperature for up to 2 weeks. For gifting, seal in glass jars with tight lids and add a ribbon; jars protect the mix better than bags for transport. To freeze, portion into freezer-safe bags, squeeze out excess air and freeze up to 3 months. Thaw at room temperature before opening to avoid condensation on the candy shells which can cause spotting or soften the cereal. If the mix becomes slightly chewy after refrigeration, warming briefly in a low oven (200 F) for 5 minutes will revive crispness.

Ingredient Substitutions

Swap salted nuts for pretzels or roasted soy nuts if you prefer a different crunch; maintain the same volume (about 1 1/2 cups). For a less sweet version, reduce granulated sugar to 1 1/4 cups and add an extra pinch of fine sea salt. Replace light corn syrup with golden syrup if unavailable—texture will be similar though flavor may shift slightly. Omit M&Ms for a nut-forward mix or substitute festive chocolate chips added after cooling. Use unsalted butter plus 1/4 teaspoon sea salt if you only have unsalted on hand.

Serving Suggestions

Serve in small bowls at parties as a conversation-starting finger food. It pairs beautifully with a slightly bitter drink like black coffee or a dry sparkling wine that cuts the sweetness. For a dessert board, layer it with spiced nuts, dried fruit, and shortbread cookies for variety. Garnish gift jars with a sprig of rosemary or a cinnamon stick tucked into the ribbon for a seasonal touch. If serving to children, add small paper cones for easy portioning and fewer sticky fingers on tabletops.

Seasonal Adaptations

Change the candy to match the season: pastel candies for spring, mini chocolate eggs for Easter, or orange and black candies for Halloween. In winter, add 1 teaspoon ground cinnamon and a pinch of nutmeg to the syrup for warming spice notes. For a Thanksgiving version, replace M&Ms with candied pecans and dried cranberries after cooling. If making for summer picnics, stir in toasted coconut flakes after cooling for a tropical twist and swap cashews for macadamia nuts.

Meal Prep Tips

Make the syrup and coat the nuts ahead of time, storing coated nuts separately for up to 3 days. When ready to serve, toss coated nuts with fresh cereal and add candies. For large batches, work in two bowls to avoid overmixing and crushing the cereal. Use disposable parchment-lined baking sheets when preparing multiple trays; they speed cleanup and allow you to stack trays safely. Measure cereal into serving portions so guests can grab a single-serving bag without overindulging.

There is real joy in making something simple that brings everyone together. Whether you package it for neighbors or scatter it on a holiday table, this mix is a reminder that the most memorable treats are often the ones that are easy, shareable, and a little bit sticky. Try it, personalize it, and make it part of your seasonal ritual.