1. Preheat the oven to 300F. Line a 15x10-inch baking pan with foil.
2. Combine pretzels, crackers and peanuts in a large bowl and mix well.
3. Combine the sugar, butter and corn syrup in a large saucepan. Bring to a boil over medium heat, stirring continually. Boil until a candy thermometer registers 240F, about 5 minutes. Remove from the heat. Stir in the vanilla and baking soda; mixture will be foamy. Pour the sugar mixture over the pretzel mixture and stir to coat. Spoon into the prepared pan.
4. Bake, stirring frequently, for 10 to 12 minutes. Break into bite-size pieces. Add candy corn and chocolate candies and mix gently. Spread on waxed paper to cool. Store in an air-tight container. Serve in a large bowl, or spoon into individual bags and tie with ribbon for trick-or-treaters.
Variation
If peanuts don’t tempt you, substitute cashews and almonds and replace the miniature peanut butter crackers with a breakfast cereal such as Cheerios or Chex.