Halloween Chex Mix with Candy Corn and Salty Maple Peanuts
This Halloween Chex Mix is crunchy and sweet-salty, featuring cinnamon Chex, mini pretzel twists, maple-roasted peanuts, and candy corn for contrast. It comes together mostly in the oven—roasted peanuts and a baked cereal-pretzel mix—and is ideal for Halloween parties or make-ahead snacking.
1teaspoonoilcanola, extra light olive, or melted and cooled coconut oil
3/4teaspoonkosher salt
1largeegg white
3cupscinnamon rice cereal squaresCinnamon Chex
1 1/2cupsmini pretzel twists
1cupcandy corn
Instructions
Preheat oven to 250°F. In a small bowl combine 1 1/2 cups peanuts, 2 tablespoons pure maple syrup, 1 teaspoon oil, and 3/4 teaspoon kosher salt; stir until the peanuts are fully coated.
Spread the coated peanuts in a single layer on a parchment-lined baking sheet and roast for 10-12 minutes, stirring once halfway through. Remove from the oven and let cool slightly, then break apart while still warm.
Coat a large baking sheet with cooking spray, line with parchment paper, and coat the parchment with cooking spray. In a large mixing bowl beat 1 large egg white until foamy, then add 3 cups cinnamon rice cereal squares and 1 1/2 cups mini pretzel twists, stirring until evenly coated.
Spread the coated cereal and pretzels in a single layer on the prepared baking sheet and bake for 60 minutes, stirring twice (about every 20 minutes). Remove when the mixture is dry to the touch and let cool completely—the mix will continue to crisp as it cools. Stir together the cooled cereal-pretzel mix with the roasted peanuts and 1 cup candy corn.
Notes
TO STORE: Leftover Halloween Chex Mix can be stored in an airtight container at room temperature for 1 week.