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Best Easy Kid-Approved Fall Snack Mix with Pretzels

kid-approved fall snack mix with pretzels - featured image
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A salty-sweet fall snack mix with pretzels and pumpkin seeds, coated in a buttery maple-cinnamon glaze. Born from a happy accident, this kid-approved treat is quick to make and perfect for after-school snacking, lunchboxes, or holiday gatherings.

Ingredients

Scale
  • 3 cups (150g) mini pretzel twists or broken pretzel sticks
  • 1 cup (140g) raw unsalted pumpkin seeds (pepitas)
  • 4 tablespoons (56g) unsalted butter, melted
  • 3 tablespoons (60ml) pure maple syrup
  • 2 tablespoons (25g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt, plus a pinch of flaky sea salt for finishing
  • ½ cup (60g) dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a small saucepan or microwave-safe bowl, melt the butter over low heat or in 20-second bursts. Let cool for 1 minute.
  3. To the melted butter, add maple syrup, brown sugar, cinnamon, nutmeg, and ¼ teaspoon salt. Whisk until smooth and brown sugar is mostly dissolved.
  4. In a large mixing bowl, combine pretzels and pumpkin seeds. Stir to mix.
  5. Pour the glaze over the dry ingredients and fold gently with a spatula until every piece is evenly coated.
  6. Spread the mixture in a single even layer on the prepared baking sheet.
  7. Bake for 12 minutes. Remove from oven, stir well, and spread back into an even layer.
  8. Bake for another 8-10 minutes, until deep golden brown and fragrant. Watch closely to prevent burning.
  9. Remove from oven and let cool completely on the baking sheet, stirring every 10 minutes to prevent clumping (about 30-40 minutes total).
  10. Once completely cool, add dried cranberries and toss to combine.
  11. Finish with a pinch of flaky sea salt.

Notes

Let the mix cool completely before storing to ensure crunchiness. The mix tastes even better the next day. For a nut-free version, replace pumpkin seeds with sunflower seeds or extra pretzels. For a vegan version, substitute butter with coconut oil or plant-based butter. Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months.

Nutrition

Keywords: fall snack mix, kid-approved snack, pretzel snack mix, pumpkin seeds, maple cinnamon snack, easy snack recipe, after-school snack, holiday snack mix

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