I created Harvest Hash as a playful sweet and salty mashup, and my Fall Snack Mix Recipes feature this Halloween-ready mix with a surprising ingredient you’ll want to know about.

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I make a snack called Favourite Snack Mix! every autumn because I can’t resist the tug between sweet and salty.

This Harvest Hash is the best Sweet and Salty Snack Mix for Fall and Halloween and it always surprises people. I toss in candy corn for pop of color and crunchy mini pretzels for the salty snap, and somehow it feels like the snacks you’d see in Fall Snack Mix Recipes but with my lazy twists.

I steal a little inspiration from Harvest Chex Mix Fall Snacks and then mess with it till it’s oddly perfect. You wont be able to stop reaching in.

Ingredients

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Corn Chex cereal: light crunch, mostly carbs, some iron and B vitamins.
Rice Chex cereal: airy crisp, low fat, mostly simple carbohydrates for quick energy.
Cheddar crackers: salty cheddar punch, adds protein and extra sodium.
Mini pretzels: crunchy, more carbs and sodium, nice salty contrast.
Roasted mixed nuts: hearty protein, heart healthy fats and fiber.
Pepitas pumpkin seeds: rich in magnesium, protein and iron.
Candy corn: pure sugar, adds chewy sweetness and seasonal color.
Chocolate candies: sweet chocolate, fat and sugar, kids favorite.
Dried cranberries: tart sweet chew, provides fiber and antioxidants.
Maple syrup brown sugar butter: makes sticky sweet coating, adds caramel notes.

Ingredient Quantities

4 cups Corn Chex cereal

4 cups Rice Chex cereal

2 cups bite size cheddar crackers like Cheez Its

2 cups mini pretzels or pretzel twists

1 1/2 cups roasted salted mixed nuts pecans and peanuts

1 cup pepitas or pumpkin seeds

1 cup candy corn

1 cup plain chocolate candies like M and M s

1 cup dried cranberries or raisins

1/2 cup light brown sugar packed

4 tablespoons unsalted butter

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

How to Make this

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1. Preheat oven to 250°F and line two rimmed baking sheets with parchment or foil for easy cleanup.

2. In a very large bowl combine 4 cups Corn Chex, 4 cups Rice Chex, 2 cups bite size cheddar crackers, 2 cups mini pretzels, 1 1/2 cups roasted salted mixed nuts, and 1 cup pepitas. Give it a quick toss so it’s all mixed.

3. In a small saucepan melt 4 tablespoons unsalted butter with 1/2 cup packed light brown sugar, 2 tablespoons pure maple syrup, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt. Stir over medium heat until the sugar dissolves and it just starts to bubble, about 1 to 2 minutes. Don’t let it burn.

4. Pour the warm sugar maple glaze over the cereal mixture, then gently stir or fold with a spatula until everything is evenly coated. You can also use clean hands if that feels easier.

5. Divide the coated mix between the prepared baking sheets and spread into a single even layer so it crisps up. Try not to pile it too high.

6. Bake at 250°F for 30 to 40 minutes, stirring every 10 minutes to keep pieces from burning and to help the glaze set up. It should look dry and lightly toasted when done.

7. Remove pans from oven and let the mix cool for 5 minutes, then transfer to a large bowl or a cooling sheet. While it’s still warm but not hot add 1 cup candy corn, 1 cup plain chocolate candies and 1 cup dried cranberries or raisins. Toss gently to combine. If the chocolate starts to melt, let the mix cool a few more minutes first.

8. Spread the finished mix out on parchment to cool completely so it crisps and the chocolate firms up. Break apart any big clumps with a fork or your fingers.

9. Store in an airtight container at room temperature for up to a week, or pop it in the fridge if your house is warm. It’s perfect for parties, school treats or tossing into snack bowls.

Equipment Needed

1. Two rimmed baking sheets (line with parchment or foil)
2. Very large mixing bowl
3. Small saucepan for the butter maple glaze
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon for stirring
6. Oven mitts or hot pads — dont burn your hands
7. Large sheet pan or cooling rack plus a fork to break clumps
8. Airtight container for storing the finished mix

FAQ

Q: How long will this snack mix stay fresh? A: Kept in an airtight container at room temp it stays good for about 1 to 2 weeks, longer if you live somewhere cool. You can refrigerate to stretch it to 3 or so weeks but chocolate candies might sweat, and you can freeze up to 2 months but textures change slightly.

Q: Can I make it nut free? A: Yes, just leave out the mixed nuts and add more pepitas, extra pretzels or crackers, or sunflower seeds. Be sure any packaged items you buy are labeled nut free if you need it totally safe.

Q: How do I keep the candies and chocolate from melting or getting sticky? A: Add chocolate candies and candy corn only after the coated mix is completely cool, that way the heat wont melt them. Also store the finished mix in a cool dry spot not in direct sun.

Q: Can I swap any ingredients if I don't have them? A: Totally, swap cheddar crackers for Goldfish or cheese crackers, pepitas for sunflower seeds, dried cranberries for raisins, maple syrup for honey or light corn syrup if needed. Just keep the same roughly 1 to 1 ratio.

Q: Can I make this ahead for a party or to give as gifts? A: Yep make it 1 to 2 days ahead for best crunch, package in airtight bags or tins. If gifting, skip adding soft or melt-prone candies until right before you seal the package for best results.

Q: How do I scale the recipe up for a crowd? A: Multiply everything evenly, but coat in batches so the glaze covers everything evenly. If you bake or dry the mix do it on multiple sheet pans and stir every 10 to 15 minutes so it crisps uniformly.

Favourite Snack Mix! Recipe Substitutions and Variations

Corn Chex cereal: swap for Cheerios, Kix, or plain corn flakes (use same cup amount).
Bite-size cheddar crackers like Cheez Its: use Cheddar Goldfish, mini Ritz Bits or any small cheese crackers from store.
Roasted salted mixed nuts (pecans and peanuts): try roasted almonds, cashews, or for nut-free use roasted chickpeas or extra pepitas.
Pepitas or pumpkin seeds: substitute sunflower seeds, chopped pistachios, or hemp seeds for similar crunch.

Pro Tips

– Toast the nuts and pepitas first, just a few minutes in a hot pan or oven until they smell toasty. It makes the whole mix taste deeper and keeps the nuts from going soggy later. But watch them closely, because they burn fast.

– Pour the glaze in stages and fold gently, dont pour it all in at once. That way you get an even coating without clumps, and you wont overwork the cereal. Use a wide spatula or clean hands if it feels easier.

– Add the chocolate and candy only after the mix is warm, not hot. If the chocolate starts to melt, let the mix sit another 5 minutes. For extra protection, cool the trays on a rack for a few minutes before tossing in the sweets.

– Cool completely before storing and break big clumps up while it cools. Keep it in an airtight container at room temp for a few days, or in the fridge if your house is warm. If it gets a little soft, a quick 10 minute toast in a low oven will bring back the crisp.

Favourite Snack Mix! Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created Harvest Hash as a playful sweet and salty mashup, and my Fall Snack Mix Recipes feature this Halloween-ready mix with a surprising ingredient you'll want to know about.

Servings

servings

Calories

410

kcal

Equipment: 1. Two rimmed baking sheets (line with parchment or foil)
2. Very large mixing bowl
3. Small saucepan for the butter maple glaze
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon for stirring
6. Oven mitts or hot pads — dont burn your hands
7. Large sheet pan or cooling rack plus a fork to break clumps
8. Airtight container for storing the finished mix

Ingredients

4 cups Corn Chex cereal
4 cups Rice Chex cereal
2 cups bite size cheddar crackers like Cheez Its
2 cups mini pretzels or pretzel twists
1 1/2 cups roasted salted mixed nuts pecans and peanuts
1 cup pepitas or pumpkin seeds
1 cup candy corn
1 cup plain chocolate candies like M and M s
1 cup dried cranberries or raisins
1/2 cup light brown sugar packed
4 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt

Directions

Preheat oven to 250°F and line two rimmed baking sheets with parchment or foil for easy cleanup.
In a very large bowl combine 4 cups Corn Chex, 4 cups Rice Chex, 2 cups bite size cheddar crackers, 2 cups mini pretzels, 1 1/2 cups roasted salted mixed nuts, and 1 cup pepitas. Give it a quick toss so it's all mixed.
In a small saucepan melt 4 tablespoons unsalted butter with 1/2 cup packed light brown sugar, 2 tablespoons pure maple syrup, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt. Stir over medium heat until the sugar dissolves and it just starts to bubble, about 1 to 2 minutes. Don't let it burn.
Pour the warm sugar maple glaze over the cereal mixture, then gently stir or fold with a spatula until everything is evenly coated. You can also use clean hands if that feels easier.
Divide the coated mix between the prepared baking sheets and spread into a single even layer so it crisps up. Try not to pile it too high.
Bake at 250°F for 30 to 40 minutes, stirring every 10 minutes to keep pieces from burning and to help the glaze set up. It should look dry and lightly toasted when done.
Remove pans from oven and let the mix cool for 5 minutes, then transfer to a large bowl or a cooling sheet. While it's still warm but not hot add 1 cup candy corn, 1 cup plain chocolate candies and 1 cup dried cranberries or raisins. Toss gently to combine. If the chocolate starts to melt, let the mix cool a few more minutes first.
Spread the finished mix out on parchment to cool completely so it crisps and the chocolate firms up. Break apart any big clumps with a fork or your fingers.
Store in an airtight container at room temperature for up to a week, or pop it in the fridge if your house is warm. It's perfect for parties, school treats or tossing into snack bowls.

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.