Name: Sweet and Spicy Snack Mix
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup mixed nuts (e.g. almonds, pecans, cashews); 1/2 cup pumpkin seeds or sunflower seeds; 1 cup mini pretzels (twists or sticks); 2 cups Chex cereal or similar square cereal; 1/2 cup shredded coconut (optional); 1/2 cup dried fruit (raisins, cranberries, or chopped apricots); 1/4 cup butter or coconut oil; 1/4 cup brown sugar or maple syrup; 2 tbsp honey or corn syrup; 1–2 tsp hot sauce or 1/4 tsp cayenne pepper (adjust to taste); 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 1/4 tsp salt

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Why You’ll Love This Recipe

This snack mix hits multiple flavor notes at once: the sweetness keeps you coming back, the spice gives it a kick, and the crunchy base — nuts, pretzels, cereal — brings satisfying texture. It’s highly customizable, easy to make in batches, and stores well, making it ideal for movie nights, road trips, or as a homemade gift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mixed nuts (such as almonds, pecans, cashews)
Pumpkin seeds or sunflower seeds
Pretzels (mini twists or sticks)
Chex cereal or another crispy, square cereal
Shredded coconut (optional)
Dried fruit (raisins, cranberries, or chopped apricots)
Butter (or coconut oil)
Brown sugar or maple syrup
Honey or corn syrup
Hot sauce or cayenne pepper
Ground cinnamon
Vanilla extract
Salt

Directions

Preheat the oven:
Preheat your oven to about 300 °F (150 °C). Line a large baking sheet with parchment paper or a silicone baking mat.
Combine dry ingredients:
In a large bowl, mix together the nuts, seeds, pretzels, cereal, and shredded coconut (if using).
Make the glaze:
In a small saucepan over medium heat, melt the butter (or coconut oil). Stir in the brown sugar (or maple syrup), honey (or corn syrup), hot sauce or cayenne (start mild — you can always increase heat), cinnamon, and a pinch of salt. Let the mixture simmer briefly (1–2 minutes), stirring so the sugar fully dissolves. Remove from heat and stir in the vanilla extract.
Coat the mix:
Pour the warm glaze over the dry mix. Stir gently but thoroughly, ensuring that most pieces are evenly coated (you won’t get 100% coverage, but enough to bind flavor).
Bake:
Spread the coated mix in a single layer on the prepared baking sheet (don’t overcrowd). Bake for 25–35 minutes, stirring every 10 minutes to promote even baking and prevent burning. The mixture should dry out slightly and get crisp.
Add dried fruit and cool:
Once done, remove from oven and immediately sprinkle in the dried fruit, gently tossing. Let the mix cool entirely on the baking sheet (it will crisp further as it cools).
Store or serve:
Transfer the cooled mix into an airtight container or snack jars. Serve by the handful, or spread on a platter for guests.

Servings and timing

Yields about 8–10 cups of snack mix (depending on proportions).
Total time: approximately 45 minutes (10 minutes prep + 30 minutes bake + 5 minutes cooling and mixing in fruit)

Storage/Reheating

Storage: Store the cooled snack mix in an airtight container at room temperature for up to 2 weeks.
Reheating / Refreshing: If it loses crunch, spread it briefly on a baking sheet in a low oven (275 °F / 135 °C) for 5–8 minutes to revive crispness.

Variations

Nut‑free version: Omit nuts, add extra seeds (pumpkin, sunflower) or extra cereal.
Extra spicy: Increase cayenne or add chili powder or smoked paprika.
Maple version: Use maple syrup in place of honey or corn syrup for a richer flavor.
Chocolate twist: After cooling, toss in chocolate chips or drizzle melted dark chocolate over the top (wait till mix is cool so chocolate doesn’t melt everything).
Savory spin: Cut back on sweetness and use spices like smoked paprika, rosemary, or chili powder — turn it into a spicy nut trail mix.
Citrus zest: Add a little orange or lime zest to the glaze for brightness.

FAQs

What kinds of nuts work best?

Use nuts that roast well and are sturdy — almonds, pecans, cashews, walnuts. Avoid very soft or delicate nuts that burn easily.

Can I use a different cereal?

Yes. Chex, cornflakes, puffed rice, or other sturdy cereals work — avoid overly thin or fragile cereals that will crumble too much.

How spicy will this be?

The heat depends on how much hot sauce or cayenne you add. Start with a small amount and taste (before baking) to adjust to your preference.

Can I omit the dried fruit?

Yes — it’s optional. It adds chew and sweetness contrast but isn’t essential.

Is this recipe vegan?

You can make it vegan: use plant‑based butter or coconut oil, and choose maple syrup instead of honey (or a vegan syrup alternative).

Can I make this ahead?

Yes. You can mix and bake it in advance. It stores well, so you can make it days or even a week ahead.

Why did some parts stick or burn?

Likely due to uneven coating or overcrowding on the baking sheet. Use a single layer and stir periodically during baking.

How can I balance sweet and heat?

Adjust the ratio of sugar to hot sauce; reduce glaze sweetness or increase spice. Cinnamon helps bring balance, too.

Can I add more flavorings?

Absolutely. Try a pinch of sea salt flakes after baking, a bit of smoked paprika, or extra vanilla or citrus zest.

Conclusion

Sweet and Spicy Snack Mix is a versatile, delicious blend that walks the line between dessert and savory snack. With crunchy textures, balanced flavors, and endless opportunities for customization, it’s a go-to for parties, snacking, or gifting. Try making a batch and enjoy — it disappears fast!

Sweet and Spicy Snack Mix

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A crunchy, addictive snack mix featuring nuts, seeds, cereal, and pretzels coated in a sweet and spicy glaze. Perfect for parties, gifting, or anytime snacking.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8–10 cups
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 300 °F (150 °C). Line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, combine nuts, seeds, pretzels, cereal, and shredded coconut (if using).
In a small saucepan over medium heat, melt butter or coconut oil. Stir in brown sugar or maple syrup, honey or corn syrup, hot sauce or cayenne, cinnamon, and salt. Simmer for 1–2 minutes, stirring until sugar dissolves. Remove from heat and stir in vanilla extract.
Pour the glaze over the dry mix and stir well to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet. Bake for 25–35 minutes, stirring every 10 minutes until golden and slightly crisp.
Remove from oven and immediately mix in dried fruit. Let cool completely on the pan — it will continue to crisp as it cools.
Store in an airtight container at room temperature for up to 2 weeks. Serve by the handful or in bowls for sharing.

Notes

Make it vegan by using coconut oil and maple syrup instead of butter and honey.
Customize with different nuts, seeds, cereals, or spices.
Add chocolate chips after cooling for a sweet twist.
If mixture loses crunch, reheat briefly in oven at 275 °F (135 °C) for 5–8 minutes.
Don’t overcrowd the pan — use two sheets if needed for even baking.

Nutrition

Serving Size: 1/2 cup
Calories: 210
Sugar: 8g
Sodium: 150mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg