Festive maple snack mix

A sweet-salty-spicy treat!

My mom’s savoury nuts ‘n bolts were a highlight of the holiday snacks menu when I was growing up. I loved every component – the Cheerios, pretzels, peanuts and Shreddies, not to mention the tangy sauce that got drizzled over and baked in, making the house smell amazing. I still have a huge soft spot for this classic mix, but I’ve had fun coming up with some new varieties to spice things up. My new favourite is this maple-cayenne-cardamom infused variety. If needed, you can use gluten-free pretzels and Chex cereal. This mix makes a fantastic hostess or teacher gift …. and you might want to make a double batch as it tends to disappear very quickly.

Ingredients

  • 3 tablespoons (45 mL)canola oil
  • 1/3 cup (90 mL) maple syrup
  • 1 teaspoon (5 mL) ground cinnamon
  • 1/2 teaspoon (2.5 mL) freshly ground cardamom seeds
  • 1/2 teaspoon (2.5 mL) salt
  • 1/2 teaspoon (2.5 mL) cayenne
  • 1 1/2 cups (375 mL)small pretzel twists or sticks
  • 1 1/2 cups (375 mL) wheat squares (Shreddies) cereal
  • 1 cup (250 mL) each raw almonds, pecan halves and raw whole cashews

Method
• Preheat oven to 325F. Line a large baking sheet with parchment paper and set aside.
• In a small bowl, combine canola oil, maple syrup, cinnamon, ground cardamom, salt and cayenne. Stir to blend well.
• In a very large bowl, gently combine the pretzels, cereal and nuts.
• Drizzle the maple syrup mixture over top and gently toss until everything is evenly coated.
• Spread the mixture evenly onto the lined baking sheet.
• Bake for 20 – 25 minutes, stirring gently every 5 minutes. Mixture should look dry and be a deep golden colour when done.
• Remove from oven and allow to cool completely on the baking sheet.
• Serve immediately or store in an airtight container.

Makes 6 cups.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

10 thoughts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.