01 -
Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper or prepare a large roasting pan.
02 -
In a large bowl or the roasting pan, mix together Crispix cereal, Bugles, and peanuts until evenly combined.
03 -
In a medium saucepan, combine salted butter, brown sugar, and corn syrup. Set over medium heat, stirring frequently until the mixture comes to a boil. Continue boiling, monitoring with a candy thermometer, until it reaches the soft-ball stage (approximately 240°F/115°C).
04 -
Remove saucepan from heat and stir in vanilla extract thoroughly.
05 -
Pour the hot caramel mixture over the cereal and nut mixture. Stir swiftly to ensure all pieces are well coated.
06 -
Spread the coated mixture evenly onto the prepared sheet pans, or leave in roasting pan if using. Bake for 1 hour, stirring and turning the mixture halfway through baking to ensure even caramelization.
07 -
Remove pans from the oven. Allow the mix to cool, stirring every 15 minutes to prevent clumping and to separate clusters as it cools.
08 -
Once the mix has completely cooled, scatter Reese’s Pieces evenly over the surface and toss gently to distribute.