This Maple Cinnamon Pecan Puppy Chow is one of those cozy, sweet snacks that makes the whole house smell like fall.
It’s crunchy, cinnamon-y, and just the right amount of sweet, with real maple syrup and toasted pecans giving it that warm, nutty flavor.
It’s perfect for movie night, holiday parties, or just because you need a little something sweet.
You’re gonna love how fast and easy it is to make, and the clean-up is super simple.
What You’ll Need
- 6 cups rice square cereal (like Rice Chex)
- 1 cup pecans, roughly chopped
- 1/2 cup maple syrup (real, not pancake syrup)
- 1/4 cup unsalted butter
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 1/2 cups powdered sugar
Why I Love This Recipe
There’s something nostalgic about puppy chow, but this version with maple and cinnamon makes it feel more homemade and cozy than the classic chocolate version. I made this for a holiday get-together once, and it disappeared faster than anything else on the table. People kept asking what was in it—turns out the maple syrup and toasted pecans were the secret hits. I’ve been making it every fall ever since.
- It’s no-bake and takes just 15 minutes of hands-on time
- The maple and cinnamon combo makes it perfect for fall
- It makes a great edible gift or party snack
- It’s easy to scale up for a crowd
Servings & Time
Makes: about 6 cups (serves 8–10 as a snack)
Total Time: 25 minutes (10 minutes prep, 15 minutes cook & cool)
Why This Recipe Works (Quick Science)
The maple syrup and butter create a sticky glaze that clings to every cereal square, thanks to sugar’s ability to caramelize quickly and hold. Cinnamon boosts flavor by enhancing sweetness without adding more sugar, and powdered sugar sticks perfectly because of the syrup-butter coating. Pecans add crunch and richness that balances the sweetness.
Common Mistakes
- Using pancake syrup – It won’t set the same and will taste artificial
- Overheating the syrup – It can burn or get too thick to coat evenly
- Not mixing fast enough – The syrup cools quickly and can clump if not stirred right away
- Using too much powdered sugar – It makes the snack dry and overly sweet
- Not letting it cool fully – It can get soggy in storage if not cooled properly
What to Serve With
- Hot apple cider
- A cold glass of milk
- Hot coffee or maple latte
- A salty snack like pretzels or popcorn to balance it out
- A fall cheese board if you’re doing snacks for guests
FAQ
Can I use a different cereal?
Yes, corn squares work too. Just avoid puffed cereals—they don’t hold up.
How long does it stay fresh?
Up to 1 week in an airtight container at room temp.
Is this gluten-free?
Use certified gluten-free rice cereal and check your powdered sugar and pecans to be sure.
Can I make this without nuts?
Absolutely! Just skip the pecans or use sunflower seeds or pepitas for a nut-free crunch.
Substitutions and Variations
- No butter? Use coconut oil or vegan butter
- Nut-free? Skip the pecans or use seeds
- More spice? Add a pinch of nutmeg or pumpkin pie spice
- Extra sweet? Stir in mini white chocolate chips after it cools
- Dairy-free? Use plant-based butter
Make Ahead Tips
- You can make the whole batch 2–3 days ahead and store it in an airtight container
- Toast the pecans ahead and keep them in the pantry to save a step
- Mix the powdered sugar and cinnamon together in advance for quick coating
Cooking Instructions
Step 1: Toast the Pecans
1 cup chopped pecans
Spread the chopped pecans on a baking sheet and toast at 350°F for 5–7 minutes until fragrant. Let them cool.
Step 2: Melt Butter, Maple Syrup, and Cinnamon
1/4 cup unsalted butter, 1/2 cup maple syrup, 1 tsp cinnamon, 1/4 tsp sea salt
In a medium saucepan over low heat, melt the butter. Stir in maple syrup, cinnamon, and salt. Let it warm through, about 2 minutes.
Step 3: Stir in Vanilla
1/2 tsp vanilla extract
Remove the pan from heat and stir in the vanilla. It might bubble a little—totally normal.
Step 4: Mix Cereal and Pecans
6 cups rice cereal, toasted pecans
Place the cereal and cooled pecans in a large mixing bowl.
Step 5: Pour Maple Mixture Over
All maple syrup mixture from step 3
Immediately pour the warm maple-butter mix over the cereal and pecans. Stir quickly and gently to coat.
Step 6: Coat with Powdered Sugar
1 1/2 cups powdered sugar
Transfer the coated mix to a large zip-top bag. Add powdered sugar. Seal and shake gently until well coated.
Step 7: Cool and Serve
Spread everything out on a parchment-lined baking sheet to cool for 15 minutes, then serve in a big bowl.
Tools Required
- Baking sheet
- Parchment paper
- Medium saucepan
- Mixing bowl
- Rubber spatula
- Zip-top bag
- Measuring cups and spoons
Leftovers and Storage
Store in an airtight container at room temp for up to 1 week. Don’t refrigerate—it’ll lose its crunch. If it starts to soften, just spread it on a baking sheet for 5 minutes at 250°F to crisp it back up.
Hope You’ll Try It
I really hope you give this one a go—whether you’re making it for a cozy night in or a fall gathering, it’s always a hit. Let me know in the comments how it turned out or if you added your own twist!
