1teaspoonoil(canola, extra light olive or melted and cooled coconut oil)
1large egg white
3cupscinnamon rice cereal squaresCinnamon Chex
1 1/2cupsmini pretzel twists
Prepare the Salted Maple Peanuts: Preheat oven to 250°F. In a small bowl, combine the peanuts, maple syrup, oil, and salt, stirring until peanuts are fully coated. Spread the peanuts on a baking sheet covered in parchment paper. Roast for 10-12 minutes, stirring once half way through. Remove from oven and let cool slightly, until comfortable to touch. Break apart while peanuts are still warm.
Prepare the party mix: Coat a large baking sheet with cooking spray, line with parchment paper, then coat with cooking spray once more. Set aside.
In a large mixing bowl, beat the egg white until foamy, then stir in the cereal and pretzels to evenly coat. Spread the cereal and pretzels in a single layer on the prepared baking sheet. Bake for 1 hour, stopping to stir twice once every 20 minutes. Remove from the oven when dry to the touch, then let cool completely (the mixture will continue to crisp as it cools). Stir together with the roasted peanuts and candy corn, then serve.
TO STORE: Leftover Halloween Chex Mix can be stored in an airtight container at room temperature for 1 week.