This churro snack mix is one of those recipes I make when I want something sweet, crunchy, and comforting without spending much time in the kitchen. I love how the cereal turns into crisp clusters coated in cinnamon sugar, giving me all the flavors I crave from a churro but in an easy, snackable form.
Why You’ll Love This Recipe
I love this recipe because it comes together in minutes and uses simple pantry ingredients. I don’t need any special equipment, and the results always feel a little special. The warm cinnamon flavor, the crunchy texture, and the sweet coating make this snack hard to resist, whether I’m sharing it or keeping it all to myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 cups Honeycomb cereal
1/2 cup butter
1/2 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Directions
I begin by preheating my oven to 350°F and lining a large baking sheet with parchment paper. I pour the Honeycomb cereal into a large bowl and set it aside.
In a medium saucepan over medium heat, I melt the butter with the brown sugar and corn syrup, stirring constantly until the mixture is smooth. I let it come to a gentle boil and cook it for about one minute. I remove the pan from the heat and quickly stir in the baking soda and vanilla extract. The mixture foams up right away, so I make sure to stir carefully.
I pour the sauce over the cereal and gently mix until every piece is coated. In a small bowl, I combine the granulated sugar and cinnamon, then sprinkle this mixture over the cereal and toss again.
I spread the cereal evenly onto the prepared baking sheet and bake it for about 8 minutes, stirring once halfway through to ensure even crisping. Once it’s lightly golden and crunchy, I remove it from the oven and let it cool completely. After cooling, I break it into bite-sized clusters.
Servings And Timing
I usually get about 8 servings from this recipe.
Preparation takes around 5 minutes, baking takes about 8 minutes, and cooling takes roughly 10 minutes. From start to finish, I have this snack ready in about 25 minutes.
Variations
I sometimes use Chex or Crispix cereal instead of Honeycomb for a different crunch. When I want extra sweetness, I drizzle melted white or dark chocolate over the cooled clusters. I also like adding a pinch of nutmeg or pumpkin spice to the cinnamon sugar for a warm seasonal twist.
Storage/Reheating
I store this snack mix in an airtight container at room temperature, where it stays fresh and crunchy for up to 5 days. If it loses a bit of crispness, I spread it on a baking sheet and warm it in the oven for a few minutes.
FAQs
Can I use a different cereal?
I’ve had great results using Chex or Crispix, and even a mix of cereals works well.
Why does the sugar mixture foam?
The baking soda reacts with the hot sugar mixture, creating bubbles that help coat the cereal evenly.
Can I make this ahead of time?
I often make it a day or two in advance and store it until I’m ready to serve.
Is this recipe very sweet?
I find the sweetness well balanced, but I sometimes reduce the cinnamon sugar slightly if I want it less sweet.
Can I double the recipe?
I double it often, but I bake it in batches so the cereal stays crisp.
Conclusion
This churro snack mix is one of my favorite quick treats because it delivers big flavor with very little effort. I love how crunchy, sweet, and satisfying it is, and it’s a recipe I come back to whenever I want an easy dessert-style snack that never disappoints.
