Ingredients:

  • 6 cups Corn and Rice Chex cereal
  • 2 cups Mini pretzels
  • 2 cups Bugles
  • 1 cup Raw pecans
  • 1 cup Pumpkin seeds
  • 1/2 cup Unsalted butter
  • 1/2 cup Light brown sugar, packed
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Vanilla extract
  • 1/2 tsp Fine sea salt
  • 1 cup Candy corn
  • 1 cup Butterscotch chips
  • 1/2 cup Dried cranberries

Instructions:

  1. Preheat oven to 325°F (163°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the Chex cereal, mini pretzels, Bugles, pecans, and pumpkin seeds. Toss gently to avoid breaking the cereal.
  3. In a small saucepan over medium heat, combine butter, brown sugar, pumpkin pie spice, and salt. Stir constantly until the butter is melted and the sugar has dissolved into a smooth syrup.
  4. Remove the saucepan from heat and stir in the vanilla extract.
  5. Pour the warm glaze over the cereal mixture and fold gently with a spatula until every piece is evenly coated.
  6. Spread the mix in a single layer on the prepared baking sheet. Bake for 90 minutes, stirring every 20–30 minutes to ensure even toasting.
  7. Remove from the oven and allow to cool slightly. Fold in the candy corn, butterscotch chips, and dried cranberries before serving.