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Scarecrow Crunch Snack Mix

Irresistibly crunchy sweet and salty fall snack mix with popcorn, Chex, pretzels, peanuts, cranberries, and a warm cinnamon-maple caramel coating — perfect for Halloween, Thanksgiving, and cozy autumn days.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Snack
Cuisine: American, Autumn
Calories: 190

Ingredients
  

Mix Base
  • 4 cups popped plain popcorn
  • 3 cups rice Chex cereal
  • 2 cups mini pretzels
  • 1.5 cups salted roasted peanuts
  • 0.5 cup dried cranberries
Caramel Cinnamon Coating
  • 0.5 cup unsalted butter
  • 0.5 cup packed light brown sugar
  • 0.25 cup light corn syrup
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 tsp pure vanilla extract
Add-Ins After Baking
  • 1 cup candy corn
  • 0.75 cup semi-sweet chocolate chips

Equipment

  • Large mixing bowl
  • Two large baking sheets
  • Medium saucepan
  • Rubber spatula

Method
 

  1. Preheat oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper or silicone mats.
  2. In an extra-large bowl, gently combine popped popcorn, rice Chex cereal, mini pretzels, salted peanuts, and dried cranberries.
  3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, maple syrup, cinnamon, and salt. Bring to a boil, stirring constantly, and boil for 2 minutes.
  4. Remove from heat and stir in vanilla extract.
  5. Pour hot coating over dry mix and gently fold until evenly coated, being careful not to crush popcorn.
  6. Spread mixture evenly onto prepared baking sheets.
  7. Bake 20–25 minutes, stirring and rotating pans every 8–10 minutes.
  8. Remove from oven and cool completely on baking sheets (about 20 minutes).
  9. Break into clusters, then gently stir in candy corn and chocolate chips.

Notes

Store in an airtight container at room temperature up to 7 days. For longer storage, freeze in freezer bags up to 2 months. Thaw at room temperature before serving.