Ingredients:

  • 6 cups (approx. 140g) Corn or Rice Chex cereal
  • 3 cups (approx. 120g) Mini pretzels
  • 1 cup (approx. 130g) Raw pumpkin seeds (pepitas)
  • 2 cups (approx. 150g) Bugles or corn nuts
  • 1/2 cup (115g) Unsalted butter, melted
  • 1/2 cup (100g) Brown sugar, packed
  • 1 tbsp (6g) Pumpkin pie spice
  • 1 tsp (2g) Ground cinnamon
  • 1/2 tsp (3g) Fine sea salt
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (approx. 160g) Candy corn
  • 1 cup (approx. 170g) Butterscotch or Pumpkin M&Ms

Instructions:

  1. Preheat the oven to 325°F (160°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the Chex cereal, pretzels, pumpkin seeds, and Bugles.
  3. In a separate small bowl, whisk together the melted butter, brown sugar, pumpkin spice, cinnamon, salt, and vanilla until smooth.
  4. Pour the glaze over the cereal mix and toss gently with a spatula until every piece is evenly coated.
  5. Spread the mixture in a single layer on the prepared baking sheet.
  6. Bake for 90 minutes, stirring every 20–30 minutes, until the mix smells nutty and the glaze is deep mahogany-brown.
  7. Remove the pan from the oven and let the mix cool completely on the sheet.
  8. Stir in the candy corn and butterscotch or Pumpkin M&Ms once the mix is room temperature.