Sweet and Salty Fall Snack Mix
Whether you’re hosting a casual movie night, setting up a game day spread, or just need something to munch on while sipping a spiced latte, this mix covers all the bases.
Equipment
- Large mixing bowl
- Medium saucepan
- Wooden spoon or heat-safe spatula
- Baking Sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 4 cups pretzels mini twists or sticks
- 3 cups Chex cereal corn or rice
- 2 cups popcorn plain or lightly salted
- 1 ½ cups roasted peanuts or mixed nuts
- 1 cup candy corn
- 1 cup chocolate candies like M&M’s, fall colors if you can find them
- ½ cup white chocolate chips
- ½ cup caramel bits or mini toffee pieces
Coating
- ½ cup unsalted butter 1 stick
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
Prep Your Station
- Line a rimmed baking sheet with parchment paper and set it aside.
- In a large mixing bowl, add pretzels, Chex cereal, popcorn, and nuts.
- Keep all heat-sensitive add-ins (candy corn, chocolate candies, white chocolate chips, toffee/caramel bits) off to the side for later.
Make the Sweet Coating
- Add butter to a medium saucepan and melt over medium-low heat.
- Stir in the brown sugar and keep stirring until it looks glossy and the sugar is mostly dissolved, 2–3 minutes.
- Let the mixture come to a gentle simmer for about 60 seconds so it thickens slightly.
- Remove from heat and stir in vanilla, cinnamon, and a pinch of salt.
- Pro Tip: Whisk continuously once the sugar goes in and keep the simmer gentle—too hot and the coating can separate or taste scorched.
Coat the Base Mix
- Pour about half of the warm coating over the bowl of pretzels/cereal/popcorn/nuts.
- Toss thoroughly to distribute, then add the remaining coating and toss again until everything looks lightly glazed.
- If any pockets seem dry, drizzle a teaspoon of warm water into the saucepan to loosen the last bit of coating and scrape it in.
- Pro Tip: Use a folding motion with two spatulas to avoid crushing delicate pieces like popcorn and Chex.
Set It to Cool
- Spread the coated mix in an even layer on the prepared baking sheet.
- Let it cool at room temperature until it’s dry to the touch, 15–25 minutes depending on your kitchen’s humidity.
- Break up any large clusters with clean hands.
- Pro Tip: Skip the fridge—condensation can make the glaze tacky. A small fan nearby speeds things up without adding moisture.
Add the Festive Sweets
- Once completely cool, sprinkle on the candy corn, chocolate candies, white chocolate chips, and toffee/caramel bits.
- Gently toss right on the tray or transfer back to the bowl and toss to combine.
- Pro Tip: Only add the chocolate and candy after the base is fully cool so nothing melts into the glaze.
Serve, Store, and Scale
- Serve in a big bowl, or portion into cups/bags for grab-and-go fall party food.
- Store in an airtight container at cool room temperature for up to 5 days.
- For snack mixes for a crowd, double the recipe and use two lined baking sheets so the mix cools quickly and stays crisp.
- Pro Tip: Making ahead? Mix and coat the base a day or two early, then fold in the candies the day you serve for the freshest crunch.
Notes
Nutritional Value (per serving)
- Calories: ~250–280 kcal
- Carbohydrates: 34g
- Sugar: 18g
- Fat: 11g
- Saturated Fat: 4g
- Protein: 4g
- Fiber: 2g
- Sodium: 190mg