# Ingredients:
→ Cereals & Snacks
01 - 3 cups Rice Chex cereal
02 - 3 cups Corn Chex cereal
03 - 2 cups mini pretzels
04 - 1 cup pecan halves
05 - 1 cup candy corn (optional)
→ Glaze
06 - 1/2 cup unsalted butter
07 - 1/2 cup packed light brown sugar
08 - 1/4 cup pure maple syrup
09 - 2 teaspoons pumpkin pie spice
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon vanilla extract
12 - 1/2 teaspoon coarse sea salt
→ Finish
13 - 1/2 cup white chocolate chips (optional)
# Instructions:
01 - Preheat oven to 275°F (135°C). Line a large baking sheet with parchment paper for easy cleanup.
02 - Using a large mixing bowl, add Rice Chex, Corn Chex, mini pretzels, and pecan halves. Gently mix to combine.
03 - In a saucepan over medium heat, melt the unsalted butter. Whisk in the packed light brown sugar, pure maple syrup, pumpkin pie spice, ground cinnamon, and vanilla extract. Continue stirring and bring the mixture to a gentle simmer for 2 to 3 minutes, until smooth and bubbling.
04 - Pour the warm glaze evenly over the cereal mixture in the bowl. Add coarse sea salt. Toss gently with a spatula to ensure all components are fully coated.
05 - Transfer mixture to the prepared baking sheet, spreading it in an even layer. Bake in the preheated oven for 45 minutes, stirring every 15 minutes with a spatula to promote even cooking and crisp texture.
06 - Remove baking sheet from oven and allow the mix to cool completely at room temperature. Once fully cooled, gently fold in candy corn. If desired, melt white chocolate chips and drizzle over the snack mix. Allow time to set before serving.
07 - Transfer snack mix to an airtight container. Store at room temperature for up to 1 week to maintain freshness.
