I whipped up a Harvest Hash that’s the best sweet and salty snack mix for Fall and Halloween, and my Fall Snack Mix With Candy Corn includes a clever secret ingredient you won’t expect.
I never planned to fall for a bowl of crunchy Chex cereal and bright candy corn, but here I am, hooked. This Harvest Hash feels like an unexpected trick that turned into the best treat, it’s the kind of snack that makes you pause and reach for just one more handful.
People keep asking where I found the idea, and I tell them to look up Fall Snack Mix With Candy Corn or stumble on your own version. I call mine a Harvest Chex Mix Fall Snacks obsession, full of little surprises you didnt know you needed.
Ingredients
- Chex cereal Crunchy mix of grains gives fiber and light carbs not very sweet
- Mini pretzels Salty little twists add crunch and sodium low in protein
- Roasted salted peanuts Good source of protein and healthy fats salty so addictive
- Candy corn Pure sugar big sweetness and color no real nutrients
- M&Ms Chocolate bite size candies add sweetness and color tiny fat boost
- Butter Adds rich flavor helps the coating stick lots of saturated fat
- Brown sugar Molasses notes make caramel flavor lots of simple carbs and calories
- Corn syrup Sticky sweet binder prevents a grainy texture mostly empty calories
- Vanilla extract Tiny bit of depth and aroma not much nutrition but smells nice
Ingredient Quantities
- 9 cups Chex cereal (about 3 cups each rice, corn and wheat Chex)
- 2 cups mini pretzels
- 1 1/2 cups roasted salted peanuts
- 1 cup candy corn
- 1 cup Halloween M&M’s or other candy coated chocolates
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed brown sugar (light or dark, your call)
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
How to Make this
1. Preheat your oven to 250°F and line a large rimmed baking sheet or use a 13×9 roasting pan. In a very large bowl combine 9 cups Chex cereal (about 3 cups each rice, corn and wheat), 2 cups mini pretzels and 1 1/2 cups roasted salted peanuts.
2. In a medium saucepan melt 1/2 cup (1 stick) unsalted butter over medium heat, stir in 1/2 cup packed brown sugar and 1/4 cup light corn syrup. Bring to a gentle boil, stirring so it doesn’t scorch, then let it bubble for about 1 minute.
3. Remove the pan from heat and stir in 1/2 teaspoon vanilla extract, then quickly add 1/2 teaspoon baking soda and 1/4 teaspoon fine salt. it will foam up a bit, that’s normal and good.
4. Immediately pour the syrupy mixture over the cereal/pretzel/peanut mix and gently toss with a spatula to coat everything evenly. try not to smash the pretzels.
5. Spread the coated mix in an even layer on the prepared baking sheet or in the roasting pan so it can dry out while baking.
6. Bake at 250°F for 45 minutes total, stirring and turning the mix every 15 minutes so the coating bakes evenly and nothing burns.
7. Remove from oven and let the mix cool completely on the pan, about 20 to 30 minutes. Cooling is important so the coating crisps up.
8. Once cool, stir in 1 cup candy corn and 1 cup Halloween M&M’s or other candy coated chocolates. add them after cooling so the candies don’t melt.
9. Break into clusters if needed and store in an airtight container at room temp for up to a week. enjoy, and try not to eat it all in one sitting.
Equipment Needed
1. Large rimmed baking sheet or 13×9 inch roasting pan
2. Very large mixing bowl
3. Medium saucepan
4. Heatproof spatula (or silicone/rubber spatula)
5. Large wooden or heatproof spoon for stirring and tossing
6. Measuring cups and measuring spoons
7. Oven mitts and a kitchen timer
8. Parchment paper or foil to line the pan for easier cleanup
FAQ
Favourite Snack Mix! Recipe Substitutions and Variations
- Chex cereal (9 cups): Use about 9 cups of mixed cereals like Cheerios, Rice Krispies and corn flakes, or all gluten free rice/corn flakes if you need it gluten free. Texture is similar but may be more fragile so stir gently.
- Mini pretzels (2 cups): Swap for 2 cups mini bagel chips, roasted chickpeas or crushed tortilla chips for the same salty crunch. Pick roasted chickpeas if you want a nut free option.
- Roasted salted peanuts (1 1/2 cups): Substitute 1 1/2 cups roasted almonds or cashews for a different flavor, or 1 1/2 cups sunflower or pumpkin seeds if you need to avoid tree nuts.
- Light corn syrup (1/4 cup): Replace with 1/4 cup honey, light agave or golden syrup; honey will give a deeper flavor and a tackier texture, agave or golden syrup keep the taste more neutral.
Pro Tips
– Work fast but gentle when you pour the syrup, otherwise you’ll crush the pretzels and it turns into a soggy mess. Use a big bowl and a silicone spatula, fold instead of smacking everything around, and if the coating starts to cool, warm it a few seconds on the stove and keep going.
– Line the pan with parchment or a silicone mat so the clusters lift off easy, and make sure you spread the mix in a single even layer so it dries/crisps evenly. Cooling on the pan is key, dont skip giving it plenty of time to set.
– Wait until the whole mixture is completely cool before adding candy coated pieces, otherwise they’ll melt and make everything sticky. If you want some melted pockets, reserve a few candies to toss in before baking.
– Want more flavor or crunch? Give the nuts or pretzels a quick toast first, or sprinkle a tiny bit of flaky sea salt right after it comes out of the oven for contrast. You can also swap half the brown sugar for maple syrup or honey for a different taste, just watch how it browns.
Favourite Snack Mix! Recipe
I whipped up a Harvest Hash that's the best sweet and salty snack mix for Fall and Halloween, and my Fall Snack Mix With Candy Corn includes a clever secret ingredient you won't expect.
12
servings
459
kcal
Equipment: 1. Large rimmed baking sheet or 13×9 inch roasting pan
2. Very large mixing bowl
3. Medium saucepan
4. Heatproof spatula (or silicone/rubber spatula)
5. Large wooden or heatproof spoon for stirring and tossing
6. Measuring cups and measuring spoons
7. Oven mitts and a kitchen timer
8. Parchment paper or foil to line the pan for easier cleanup
Ingredients
9 cups Chex cereal (about 3 cups each rice, corn and wheat Chex)
2 cups mini pretzels
1 1/2 cups roasted salted peanuts
1 cup candy corn
1 cup Halloween M&M's or other candy coated chocolates
1/2 cup (1 stick) unsalted butter
1/2 cup packed brown sugar (light or dark, your call)
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine salt
Directions
- Preheat your oven to 250°F and line a large rimmed baking sheet or use a 13×9 roasting pan. In a very large bowl combine 9 cups Chex cereal (about 3 cups each rice, corn and wheat), 2 cups mini pretzels and 1 1/2 cups roasted salted peanuts.
- In a medium saucepan melt 1/2 cup (1 stick) unsalted butter over medium heat, stir in 1/2 cup packed brown sugar and 1/4 cup light corn syrup. Bring to a gentle boil, stirring so it doesn't scorch, then let it bubble for about 1 minute.
- Remove the pan from heat and stir in 1/2 teaspoon vanilla extract, then quickly add 1/2 teaspoon baking soda and 1/4 teaspoon fine salt. it will foam up a bit, that's normal and good.
- Immediately pour the syrupy mixture over the cereal/pretzel/peanut mix and gently toss with a spatula to coat everything evenly. try not to smash the pretzels.
- Spread the coated mix in an even layer on the prepared baking sheet or in the roasting pan so it can dry out while baking.
- Bake at 250°F for 45 minutes total, stirring and turning the mix every 15 minutes so the coating bakes evenly and nothing burns.
- Remove from oven and let the mix cool completely on the pan, about 20 to 30 minutes. Cooling is important so the coating crisps up.
- Once cool, stir in 1 cup candy corn and 1 cup Halloween M&M's or other candy coated chocolates. add them after cooling so the candies don't melt.
- Break into clusters if needed and store in an airtight container at room temp for up to a week. enjoy, and try not to eat it all in one sitting.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100.4g
- Total number of serves: 12
- Calories: 459kcal
- Fat: 21g
- Saturated Fat: 7.6g
- Trans Fat: 0.3g
- Polyunsaturated: 3.9g
- Monounsaturated: 7.8g
- Cholesterol: 21mg
- Sodium: 377mg
- Potassium: 200mg
- Carbohydrates: 63.2g
- Fiber: 3.2g
- Sugar: 36.5g
- Protein: 8g
- Vitamin A: 200IU
- Vitamin C: 0mg
- Calcium: 26mg
- Iron: 1.6mg
