Ingredients
Equipment
Method
- Preheat oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper or silicone mats.
- In an extra-large bowl, gently combine popped popcorn, rice Chex cereal, mini pretzels, salted peanuts, and dried cranberries.
- 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.
- Remove from heat and stir in vanilla extract.
- Pour hot coating over dry mix and gently fold until evenly coated, being careful not to crush popcorn.
- Spread mixture evenly onto prepared baking sheets.
- Bake 20–25 minutes, stirring and rotating pans every 8–10 minutes.
- Remove from oven and cool completely on baking sheets (about 20 minutes).
- 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.