Ingredients:

  • 6 cups (150g) Rice Chex cereal
  • 4 cups (120g) Corn Chex cereal
  • 2 cups (110g) Mini pretzels
  • 2 cups (100g) Bugles or corn puffs
  • 1/2 cup (113g) Unsalted butter
  • 1/2 cup (100g) Packed light brown sugar
  • 1 tsp (2g) Pumpkin pie spice
  • 1/2 tsp (1g) Ground cinnamon
  • 1/4 tsp (1.5g) Salt
  • 1 tsp (5ml) Vanilla extract
  • 1 cup (150g) Candy corn
  • 1 cup (160g) Fall-colored M&Ms or Reese's Pieces
  • 1 cup (115g) Toasted pecans or walnuts

Instructions:

  1. Preheat oven to 250°F (121°C). Spread Rice Chex, Corn Chex, pretzels, and Bugles on a large baking sheet and toast for 10–15 minutes, stirring halfway through.
  2. Melt unsalted butter in a small saucepan over medium heat, stirring constantly until the butter foams and browns (about 3–5 minutes).
  3. Reduce heat to low and stir in brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla; stir for 1–2 minutes until smooth and bubbling.
  4. Transfer toasted cereal to a large bowl and drizzle the warm brown butter glaze over the mix, folding gently with a spatula until evenly coated.
  5. Return the mixture to the baking sheet and bake for another 15–20 minutes, stirring every 5 minutes, until the glaze is set and matte.
  6. Allow the mix to cool completely (at least 20 minutes) before stirring in the candy corn, M&Ms, and toasted pecans.