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Easy Fall Snack Mix with Pretzels & Pumpkin Seeds

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A quick and easy fall snack mix combining salty pretzels, toasty pumpkin seeds, and warm cinnamon with a touch of maple syrup. Perfect for cozy evenings, Halloween parties, or Thanksgiving snacking.

Ingredients

Scale
  • 3 cups mini pretzels
  • 1 cup raw pumpkin seeds (pepitas)
  • 1 cup raw almonds
  • 1/2 cup dried cranberries
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss together the mini pretzels, raw pumpkin seeds, raw almonds, and dried cranberries.
  3. In a small bowl, whisk together the maple syrup, melted coconut oil, ground cinnamon, sea salt, and cayenne pepper (if using).
  4. Drizzle the coating over the dry ingredients and toss until everything is lightly coated.
  5. Spread the mixture onto the prepared baking sheet in an even layer.
  6. Bake for 12-15 minutes, stirring halfway through at the 6-minute mark.
  7. Remove from the oven and let cool completely on the baking sheet (about 20-30 minutes).
  8. Once cool, break up any large clusters and serve or store in an airtight container.

Notes

Let the mix cool completely before storing to keep pretzels crunchy. For extra flavor, toast pumpkin seeds in a dry skillet for 2-3 minutes before adding. If using roasted pumpkin seeds, reduce bake time by 2-3 minutes. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: fall snack mix, pretzel snack, pumpkin seeds, easy snack, autumn recipe, salty sweet snack

Find it online: https://evabake.com/easy-fall-snack-mix-with-pretzels-and-pumpkin-seeds/