I finally cracked the code on my Harvest Hash by riffing on a Fall Snack Mix With Candy Corn and slipping in a pantry secret that most people miss.

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I make this Favourite Snack Mix! every year when the leaves start falling because this Harvest Hash is the best Sweet and Salty Snack Mix for Fall and Halloween.

I love how Cheerios add that little toasted crunch while candy corn sneaks in bursts of sweetness, and somehow it never gets boring. If you like Fall Snack Mix With Cheerios you’ll get why this one feels nostalgic but with a twist.

And yeah, it totally earns a spot on any list of Fall Snack Mix With Candy Corn fan faves. Grab a bowl, try a handful, then blame me when it’s gone.

Ingredients

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Corn Chex: Toasty, light cereal; whole grain, gives fiber and crunch, kinda plain alone.
Rice Chex: Super crisp, low fat, adds more crunch and carbs, mild flavor, easy mixer.
Cheerios: Oats give whole grain fiber and a little protein, classic slightly nutty taste.
Pretzels: Salty crunchy, mostly carbs, balances sweet bits, watch sodium if youre sensitive.
Roasted peanuts: Good protein and healthy fats, salty, they add chew and savory contrast.
Candy corn: Pure sugar, super sweet, mostly carbs, fun color, not much nutrition though.
Milk chocolate M&M’s: Chocolate gives chocolatey sweetness, extra sugar and fat, melty color pop, addictive.
Butter brown sugar glaze: Makes sticky sweet coating, adds richness and caramel notes, very indulgent.

Ingredient Quantities

4 cups Corn Chex cereal (about 1 box)

4 cups Rice Chex cereal (about 1 box)

3 cups Cheerios or plain O’s

2 cups pretzel sticks or mini twists

2 cups roasted salted peanuts or mixed nuts

1 1/2 cups candy corn

1 1/2 cups milk chocolate M&M’s (fall colors if you got em)

3/4 cup unsalted butter

1/2 cup packed light brown sugar

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon (optional)

1/2 teaspoon kosher salt (omit if using salted nuts)

How to Make this

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1. Preheat oven to 250 F and line 2 large rimmed baking sheets with parchment or foil, set aside.

2. In a very large bowl combine 4 cups Corn Chex, 4 cups Rice Chex, 3 cups Cheerios, 2 cups pretzel sticks (or mini twists) and 2 cups roasted salted peanuts or mixed nuts. If your nuts are already salted, skip the kosher salt later.

3. In a medium saucepan melt 3/4 cup unsalted butter over medium heat, stir in 1/2 cup packed light brown sugar and 1/4 cup light corn syrup. Bring to a gentle boil, stirring, then let it boil for 1 to 2 minutes.

4. Remove pan from heat and immediately stir in 1 teaspoon vanilla extract, 1/4 teaspoon baking soda, and 1/2 teaspoon ground cinnamon if using. Add 1/2 teaspoon kosher salt now only if your nuts are unsalted. The mixture will foam up a bit from the baking soda, thats normal.

5. Pour the hot buttery mixture evenly over the cereal and nuts, then gently fold and toss with a spatula until everything is well coated. Dont mash the cereal.

6. Spread the coated mix in an even single layer across the prepared baking sheets. Bake at 250 F for 45 minutes, stirring every 15 minutes to get even crispness.

7. Once the mix is golden and crisp, remove from oven and let it cool on the sheets for about 10 minutes so it firms up a bit.

8. When the snack mix is mostly cooled but not super hot, fold in 1 1/2 cups candy corn and 1 1/2 cups milk chocolate M&M’s (add fall colors if you got em). Waiting until its cooled keeps the candies from melting.

9. Let the whole mix cool completely, then break into clusters, store in an airtight container at room temp for up to a week. If you want extra crispness, cool it on the baking sheets fully before transferring.

Equipment Needed

1. Oven (preheat to 250 F)
2. Two large rimmed baking sheets plus parchment paper or foil
3. Very large mixing bowl
4. Medium saucepan
5. Measuring cups and measuring spoons
6. Rubber spatula or large wooden spoon for folding, dont mash the cereal
7. Whisk or wooden spoon for stirring the butter mixture
8. Oven mitts and a kitchen timer

FAQ

Q: How long will this snack mix stay fresh? A: Store in an airtight container at room temp for best crunch about 5 to 7 days; it'll be safe longer but will get softer after 1 to 2 weeks. For longer storage put it in a freezer bag and freeze up to 3 months, then thaw on the counter.

Q: Can I make this gluten free? A: Yes, just use certified gluten free Chex, gluten free Cheerios and gluten free pretzels and check labels for hidden gluten. Its easy but double check anything preflavored or mixed.

Q: I need it peanut free, what can I swap for the peanuts? A: Replace peanuts with roasted pumpkin seeds, sunflower seeds, roasted chickpeas or extra pretzels and nuts like almonds if ok. You can also add extra cereal or pretzel twists to keep the crunch without peanuts.

Q: Can I make it ahead and how do I keep it crisp? A: You can make it ahead and store cool and sealed. If it gets soft later, split off the candy first then spread the mix on a baking sheet and re-crisp at 225 to 250 F for 5 to 10 minutes, cool and add candy back, watch so nothing burns.

Q: Can I change the candy or cereal amounts? A: Totally, swap M&M's for any chocolate or seasonal candy and use other cereals you like. Just keep the total volume similar so the buttery coating covers evenly.

Q: Why is there baking soda in the coating? A: The baking soda reacts with the hot sugar syrup to make tiny bubbles so the coating becomes lighter and less sticky. It helps give a crunchy, brittle coating instead of a gloopy mess.

Favourite Snack Mix! Recipe Substitutions and Variations

Corn Chex: swap with plain cornflakes, Wheat Chex for a nuttier bite, or use extra Rice Chex if that’s what you got.
Pretzel sticks or mini twists: swap with mini bagel chips, broken pita chips, or crunchy breadsticks for similar salty crunch.
Roasted salted peanuts or mixed nuts: use roasted almonds or cashews, or for a nut free option try roasted pumpkin seeds or sunflower seeds.
Candy corn / milk chocolate M&M’s: replace candy corn with dried cranberries or chopped dried apricots, and swap M&M’s for chocolate chips, Reese’s Pieces, or candy coated sunflower seeds.

Pro Tips

– Work in smaller batches if your bowl is crowded. If you try to coat everything at once you’ll end up with clumps and missed bits, so split the mix into two bowls if needed and fold gently, dont mash the cereal.

– For extra crunch bake a little longer, like 10 to 15 minutes more, but watch it closely because things can go from golden to burned fast. Let it cool fully on the baking sheets before moving it, that firms it up and makes crunchier clusters.

– Keep the candies from melting by waiting until the mix is just warm, not hot, before adding them. If your kitchen is warm toss the candies in the fridge for 5 minutes so theyre colder and less likely to sweat or melt when you fold them in.

– Taste and adjust salt before you bake. If your nuts are salted skip the kosher salt, or if nuts are bland toast them for 5 to 8 minutes first to boost flavor, and if you want little bursts of savory sprinkle a bit of coarse salt on top right after baking.

Favourite Snack Mix! Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally cracked the code on my Harvest Hash by riffing on a Fall Snack Mix With Candy Corn and slipping in a pantry secret that most people miss.

Servings

servings

Calories

453

kcal

Equipment: 1. Oven (preheat to 250 F)
2. Two large rimmed baking sheets plus parchment paper or foil
3. Very large mixing bowl
4. Medium saucepan
5. Measuring cups and measuring spoons
6. Rubber spatula or large wooden spoon for folding, dont mash the cereal
7. Whisk or wooden spoon for stirring the butter mixture
8. Oven mitts and a kitchen timer

Ingredients

4 cups Corn Chex cereal (about 1 box)
4 cups Rice Chex cereal (about 1 box)
3 cups Cheerios or plain O's
2 cups pretzel sticks or mini twists
2 cups roasted salted peanuts or mixed nuts
1 1/2 cups candy corn
1 1/2 cups milk chocolate M&M's (fall colors if you got em)
3/4 cup unsalted butter
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon kosher salt (omit if using salted nuts)

Directions

Preheat oven to 250 F and line 2 large rimmed baking sheets with parchment or foil, set aside.
In a very large bowl combine 4 cups Corn Chex, 4 cups Rice Chex, 3 cups Cheerios, 2 cups pretzel sticks (or mini twists) and 2 cups roasted salted peanuts or mixed nuts. If your nuts are already salted, skip the kosher salt later.
In a medium saucepan melt 3/4 cup unsalted butter over medium heat, stir in 1/2 cup packed light brown sugar and 1/4 cup light corn syrup. Bring to a gentle boil, stirring, then let it boil for 1 to 2 minutes.
Remove pan from heat and immediately stir in 1 teaspoon vanilla extract, 1/4 teaspoon baking soda, and 1/2 teaspoon ground cinnamon if using. Add 1/2 teaspoon kosher salt now only if your nuts are unsalted. The mixture will foam up a bit from the baking soda, thats normal.
Pour the hot buttery mixture evenly over the cereal and nuts, then gently fold and toss with a spatula until everything is well coated. Dont mash the cereal.
Spread the coated mix in an even single layer across the prepared baking sheets. Bake at 250 F for 45 minutes, stirring every 15 minutes to get even crispness.
Once the mix is golden and crisp, remove from oven and let it cool on the sheets for about 10 minutes so it firms up a bit.
When the snack mix is mostly cooled but not super hot, fold in 1 1/2 cups candy corn and 1 1/2 cups milk chocolate M&M's (add fall colors if you got em). Waiting until its cooled keeps the candies from melting.
Let the whole mix cool completely, then break into clusters, store in an airtight container at room temp for up to a week. If you want extra crispness, cool it on the baking sheets fully before transferring.

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.