Ingredients:

  • 170g miniature pretzel twists or sticks
  • 150g roasted, salted peanuts
  • 125g raw almonds
  • 50g toasted pumpkin seeds (pepitas)
  • 150g dark chocolate M&Ms or candy-coated chocolate gems
  • 120g dried cranberries or tart cherries
  • 80g honey-roasted cashews
  • 0.5 tsp flaky sea salt
  • 0.25 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 180°C. Spread the 125g raw almonds and 50g pumpkin seeds on a parchment lined baking sheet.
  2. Roast for 8-10 minutes until the pumpkin seeds start to sizzle and the almonds smell intensely nutty.
  3. Remove the tray from the oven and immediately sprinkle with the 0.25 tsp ground cinnamon and 0.5 tsp flaky sea salt. Let them cool completely on the tray.
  4. In your largest mixing bowl, combine the 170g miniature pretzels, 150g roasted peanuts, and 80g honey roasted cashews. Toss them gently with your hands or a large spoon to distribute the salt.
  5. Once the almonds and pumpkin seeds are stone cold to the touch, slide them into the bowl with the pretzels. Give it another quick toss.
  6. Add the 120g dried cranberries and 150g dark chocolate M&Ms.
  7. Check the bottom of the bowl. If you see a lot of salt and cinnamon settled there, add a tiny spray of oil (optional) and toss again, or just accept that the last serving will be the most flavorful.
  8. Divide the mix into individual reusable bags or one large airtight container. Ensure the lid is tight to prevent the pretzels from absorbing moisture from the air.