Preheat oven to 300F.
Mix together popcorn, rice chex cereal, gluten-free pretzels, pecans, dried cranberries, and pepitas in a large bowl. Set aside.
In a saucepan, add maple syrup, brown sugar, butter, vanilla, cinnamon, cayenne pepper, and salt. Bring to a boil.
Once boiling, let cook for an additional 3-4 minutes without stirring. Take off heat and whisk together.
Drizzle over the popcorn mixture and stir until coated.
Pour out onto a baking sheet lined with parchment paper.
Bake at 300F for 20 minutes stirring halfway through.
Let cool and eat.