Ingredients:

  • 6 cups (540g) Corn and Rice Chex cereal
  • 2 cups (150g) Mini pretzels
  • 2 cups (120g) Bugles
  • 1 cup (150g) Roasted salted peanuts
  • 1/2 cup (115g) Unsalted butter
  • 1/2 cup (100g) Brown sugar
  • 1 tsp (2g) Dried sage
  • 1 tsp (2g) Dried thyme
  • 1/2 tsp (3g) Garlic powder
  • 1/4 tsp (1.5g) Salt
  • 1 cup (120g) Dried cranberries
  • 1 cup (170g) Chocolate candies
  • 1 cup (100g) Candy corn

Instructions:

  1. In an extra-large bowl, combine the Chex cereal, pretzels, Bugles, and peanuts. Toss gently with your hands or a spatula to distribute the different shapes evenly.
  2. Place the butter, brown sugar, sage, thyme, garlic powder, and salt in a small saucepan over medium heat. Stir constantly until the butter is melted and the sugar has dissolved into a mahogany-colored syrup. Remove from heat immediately once it begins to bubble.
  3. Pour the hot glaze over the cereal mixture. Using a spatula, fold the mixture gently but thoroughly until every piece is glistening. Let the mix sit for 5 minutes to cool to prevent the chocolate from melting.
  4. Fold in the dried cranberries, chocolate candies, and candy corn. Toss one last time until the colors are vibrant and well-distributed.