Halloween Chex Mix
A sweet and fun blend of cereal, pretzels, and your favorite fall candies. But the best part is the caramel candy coating baked right on
Equipment
- 9 x13 baking dish
- saucepan
- large bowl
Ingredients
Caramel Syrup
- 1 cup butter
- ½ cup light corn syrup
- 2 cups brown sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
Snack Mix
- 18 ounce box corn chex cereal
- 2 cups candy corn
- 2 cups cream pumpkin candies
- 2 cups mini pretzels
- 1 package candy eyes
Instructions
- Prep. Preheat the oven to 275°F. Then, pour the cereal into a 9x13 baking dish.
- Make the syrup. Melt the butter over medium heat in a saucepan. Add the corn syrup, brown sugar, and salt, stirring continuously. Bring the mixture to a boil and let it boil for about 2 minutes without stirring. Remove from heat, add the baking soda, and stir well until combined.
- Bake the cereal and syrup. Pour the caramel syrup over the Chex cereal in the baking dish. Gently stir to coat the cereal evenly, being careful not to break the pieces. Bake at 275°F for 45 minutes, stirring every 15 minutes to make sure an even coating.
- Cool. Remove from the oven and let the cereal cool completely in the baking dish. The coating will harden and become crunchy as it cools.
- Mix. Once cooled, transfer the caramel-coated cereal to a large bowl. Add the candy corn, cream pumpkin candies, mini pretzels, and candy eyes. Toss gently to combine.
Notes
Make sure your butter, brown sugar, and corn syrup are fresh, as old ingredients can affect the flavor and texture of the caramel syrup.
When mixing the cereal with the caramel syrup, use a soft spatula to gently combine the syrup with the cereal to prevent the cereal from breaking and make sure an even coating.
You can also include Halloween M&Ms in this mixture.
You don't need to spray the pan since there's enough butter in the syrup.
Allow the mixture to cool completely before adding the candies. If the mixture is still warm, the candies may melt and create a mess.
Servings: 12 servings