Ingredients
Scale
- 4 ½ cups Rice Chex
- 2 cups pecans
- 1 cup pretzel twists (use Glutino to keep gluten free)
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
- 2 large egg whites
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with parchment.
- In a large bowl, stir together Chex, pecans, and pretzels.
- In a medium bowl, stir together sugars, cinnamon, and salt.
- In a small bowl, whisk egg whites until frothy. Whisk in the vanilla.
- Add the egg whites to the cereal mixture and stir to coat. Add the cinnamon sugar and stir until all of the cereal mixture is fully coated.
- Pour onto the prepared pan and spread into an even layer. Bake for about 35 minutes until crispy and golden brown, stirring halfway through baking. Cool completely on tray.
- Mix may be stored in an airtight container at room temperature for up to 2 weeks.
Notes
Recipe adapted from Brown Eyed Baker
- Prep Time: 10 minutes
- Cook Time: 35 minutes