Ingredients:

  • 6 cups Rice Chex cereal
  • 4 cups Corn Chex cereal
  • 3 cups mini pretzels
  • 2 cups pecan halves
  • 1 cup freeze-dried apple pieces
  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper.
  2. Combine Rice Chex, Corn Chex, pretzels, and pecans in a large mixing bowl. Keep freeze-dried apples separate.
  3. In a saucepan, combine butter, brown sugar, corn syrup, and salt. Heat over medium heat, stirring constantly, until the mixture reaches a rolling boil.
  4. Let the mixture boil for exactly 1 minute without stirring, then remove from heat.
  5. Stir in baking soda, cinnamon, and vanilla extract until smooth.
  6. Pour the hot caramel over the cereal mixture and gently fold until coated. Fold in the freeze-dried apple pieces last.
  7. Spread the mix in a single layer on the baking sheet. Bake for 45–50 minutes, stirring every 15 minutes.
  8. Remove from oven when the glaze looks matte and transfer to a wire rack to cool completely.