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Easy Fall Chex Mix with Candy Corn and Pretzels

fall chex mix with candy corn - featured image

A quick and easy fall snack mix combining crunchy Chex cereal, salty pretzels, and chewy candy corn with a buttery brown sugar glaze. Perfect for parties, gifts, or cozy nights in.

Ingredients

Scale
  • 4 cups Rice Chex Cereal (about 160g)
  • 4 cups Corn Chex Cereal (about 160g)
  • 2 cups Mini Pretzel Twists (about 100g)
  • 1 ½ cups Candy Corn (about 200g)
  • ½ cup Unsalted Butter (1 stick, 113g), melted
  • ¼ cup Light Brown Sugar (50g), packed
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • ½ cup Roasted, Salted Peanuts (optional)
  • ½ cup Dried Cranberries (optional)

Instructions

  1. Preheat your oven to 250°F (120°C).
  2. Line a large rimmed baking sheet with parchment paper or a silicone mat.
  3. In a large mixing bowl, combine the Rice Chex, Corn Chex, and mini pretzels. Toss gently to distribute.
  4. In a small microwave-safe bowl, melt the butter. Stir in the packed brown sugar, vanilla extract, and salt. Whisk until smooth and glossy.
  5. Pour the butter mixture over the cereal and pretzels. Fold gently with a spatula until every piece is lightly coated.
  6. Spread the mixture evenly onto the prepared baking sheet in a single layer.
  7. Bake for 20 minutes, stirring halfway through (after 10 minutes).
  8. Remove from the oven and let cool on the baking sheet for 5 minutes. Then gently stir in the candy corn.
  9. Let the mix cool completely on the baking sheet (about 30-45 minutes) until crisp.
  10. Once completely cool, break up any large clumps with your hands. Transfer to a serving bowl or airtight container.

Notes

Add candy corn after baking to prevent melting. Use fresh candy corn for best texture. Let cool completely before storing to maintain crunch. Store in an airtight container at room temperature for up to 1 week. Can be frozen for up to 3 months.

Nutrition

Keywords: fall chex mix, candy corn, pretzels, easy snack, fall recipe, party mix