Pumpkin Spice Chex Mix: Crispy Baked

Instructions:

1. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the corn Chex, rice Chex, pretzels, pumpkin seeds, and cashews. Stir gently to avoid crushing the cereal.
3. Place the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the butter is melted and the sugar has dissolved into a smooth, bubbling syrup.
4. Remove from heat and immediately whisk in the pumpkin pie spice, cinnamon, salt, and vanilla extract until the mixture is fragrant and mahogany-colored.
5. Pour the warm glaze over the cereal mixture and use a spatula to fold everything together until every piece is evenly coated.
6. Spread the mix in a single layer across the prepared baking sheet.
7. Bake for 45 minutes, stirring every 15 minutes to ensure the spices don't clump and the mix toasts evenly.
8. Remove from the oven and let it cool completely on the pan to develop the crunch.
9. Once cooled, toss in the candy corn and butterscotch chips.