This sweet and crunchy, pumpkin spiced snack mix is the perfect treat to welcome the fall season. A combination of waffle square cereal, pretzels, cashews, pecans, and almonds coated in a pumpkin spice syrup and cooked in a Crock-Pot™ until toasty and fragrant.
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 8 cups waffle square cereal (use a combination of corn, wheat, and rice)
- 1½ cup pretzels (regular or mini)
- 1½ cup mix of nuts (cashews, pecans, and almonds)
- ½ cup unsalted butter, melted
- ⅓ cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
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Add the waffle square cereal, pretzels, and nuts to the bottom of the Crock-Pot™. Stir well to combine.
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To make the pumpkin pie spice, combine the cinnamon, nutmeg, ginger, allspice, and cloves in a small bowl. Set aside.
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In another bowl, whisk together the butter, brown sugar, vanilla, salt, and pumpkin spice mix until the brown sugar is nearly dissolved.
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Drizzle the spiced butter syrup evenly over the top of the mixture. Stir gently until all of the dry ingredients are evenly coated.
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Cover and cook on LOW for 1½ to 2 hours, stirring 20 minutes. This ensures that the snack mix cooks evenly and achieves that perfect, crunchy texture.
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Once the snack mix is done, spread it out onto one large parchment-lined baking sheet (or two small ones) to cool to room temperature before serving/storing.
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Store the snack mix in a sealed container for up 10 days.
At least two hours are recommended for cooling time, this can also be done overnight.