Ingredients:

  • 3 cups Rice Chex cereal
  • 3 cups Corn Chex cereal
  • 2 cups mini salted pretzels
  • 2 cups Bugles corn snacks
  • 1 cup pecans, roughly chopped
  • 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 M&Ms

Instructions:

  1. Preheat oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine Rice Chex, Corn Chex, mini salted pretzels, Bugles, and chopped pecans, tossing gently to avoid crushing the cereal.
  3. Melt unsalted butter in a small saucepan over medium heat. Once bubbling, whisk in light brown sugar, pumpkin pie spice, and fine sea salt; stir for 2-3 minutes until the mixture is velvety and mahogany-colored.
  4. Remove the glaze from heat and stir in the vanilla extract.
  5. Pour the hot glaze over the cereal mixture and fold with a spatula until every piece is evenly coated.
  6. Spread the mix in a single layer on the prepared baking sheet and bake for 12-15 minutes, stirring halfway through, until toasted and fragrant.
  7. Remove from the oven and immediately transfer to a cool tray or bowl. While still warm, fold in the candy corn and butterscotch M&Ms.