Sweet and Spicy Candied Chex Mix

November 19, 2021 / By Foodland

Sweet and Spicy Candied Chex Mix

Pastry Chef Brian Sung created his version of a holiday chex mix made with some of our favorite Maika`i snacks. Deliciously sweet with a hint of cayenne pepper for a spicy kick. Perfect for holiday gifting or a tasty treat!
Course Snack
Servings 2 Quarts


  • 7 ounces wheat chex cereal
  • 6 ounces Maika'i Any Kine Mixed Nuts
  • 4 ounces Maika'i Cajun Sesame Sticks
  • 6 ounces Maika'i Candied Pecan Pieces or butter toffee peanuts
  • 0.5 cup light corn syrup
  • 1 tablespoon canola oil(or any neutral oil)
  • 0.5 cup sugar
  • 0.5 teaspoon Salt
  • 4 ounces unsalted butter(cut into 3/4 inch pieces)
  • 0.25 teaspoon baking soda
  • Cayenne Pepper(adjust to taste)


  1. Preheat your oven to 325F.                                                                                                                                
  2. In a heavy bottom medium pot (5qt), add corn syrup, sugar, oil, salt, and butter.
  3. Over low heat, stir until butter is melted and sugar is dissolved.
  4. Turn up the heat to medium-high and bring to a boil.  Continue to boil for 1-1/2 minutes.
  5. Take off heat and allow to cool for about 5 minutes until the bubbles subside. Gently stir in the baking soda and the cayenne pepper.
  6. In a large metal or glass bowl, pour in the cereal, mixed nuts, and cajun sesame sticks and mix well.
  7. Pour the hot syrup over the mixture. With a wooden spoon or spatula, stir well to combine.
  8. Place the contents onto an ungreased cookie sheet and spread evenly.
  9. Bake in the oven for about 10 minutes. 
  10. Pull out the tray and stir the chex mix well with a spatula, ensuring you lift off the syrup from the pan as you mix.
  11. Bake for an additional 20 minutes and stir every 10 minutes.                                    
  12. Gently scrape the mix out onto a clean, dry shallow bowl to cool.  Add in candied pecan pieces.
  13. Stir the chex mix occasionally while cooling.                                                                                             
  14. Once cooled, store in an airtight container for up to 2 weeks. 
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