Thankgiving Trail Mix
This homemade Thanksgiving Trail Mix recipe is a fun one. Sweet and savoury, with easy to make Maple Rosemary nuts, cranberries, & much more!
Servings: 14 ½ cup Servings
Calories: 356kcal
Equipment
- 1 Large Nonstick Skillet
- Parchment Paper
Ingredients
- 2 tablespoon Maple Syrup
- 1 tablespoon Rosemary slightly crushed
- 1 teaspoon Water
- ¼ teaspoon Salt
- 2 cups Walnut Halves
- ½ cup Pecan Halves
- 1 ½ cup Dried Cranberries
- 1 ½ cup Roasted Pumpkin Seeds
- 1 cup Roasted Salted Pepitas
- 1 cup Roasted Salted Sunflower Seeds
Instructions
- In a large pot, whisk together maple syrup, rosemary, water, and salt. Bring to a simmer over medium heat. (We tend to do this over a campfire, but you can do it over a stove!)
- Once it starts to simmer, add the walnuts and pecan halves, stir well to coat the nuts and seeds.
- Continue cooking, stirring constantly, until any liquid is dried up and everything is glazed. Remove from heat and spread the transfer glazed nuts on a large baking sheet or piece of parchment paper, separating any clusters.
- Once fully cool, combine with the cranberries, pumpkin seeds, Pepitas, and sunflower seeds.
- Transfer to an airtight container for storage, or portion out into smaller containers. We’ll usually measure ½ cup amounts into snack size Ziplock baggies.
Notes
Store in an airtight container at room temperature - out of direct sunlight - for up to 3 months.
Nutrition
Calories: 356kcal | Carbohydrates: 21g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 110mg | Potassium: 346mg | Fiber: 4g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg
