Pumpkin-Seed Trail Mix

Pumpkin-Seed Trail Mix

Make a batch of this Pumpkin-Seed Trail Mix, packed with pumpkin seeds, pistachios, macadamia nuts, cashews, and Reese’s Pieces, for your next tailgate.

Pumpkin-Seed Trail Mix
Yields 10
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  1. 1¾ cups raw pumpkin seeds
  2. 1½ cups pistachios, unsalted
  3. 1½ cups macadamia nuts, unsalted
  4. 1½ cups cashew halves
  5. ¼ cup unsalted butter, melted
  6. ½ cup firmly packed light brown sugar
  7. 2 teaspoons chopped fresh rosemary
  8. 1 teaspoon kosher salt
  9. 1 teaspoon ground black pepper
  10. 1 teaspoon cayenne pepper
  11. ¼ teaspoon ground cinnamon
  12. 1 (16-ounce) package candy-coated peanut-butter pieces, such as Reese’s Pieces
  13. 1 (8-ounce) package chopped dates
  14. 1 (6-ounce) package dried cranberries
  1. Preheat oven to 350°.
  2. In a large bowl, combine seeds and nuts. Drizzle with butter, tossing gently to coat.
  3. In a small bowl, combine brown sugar, rosemary, salt, peppers, and cinnamon. Pour sugar mixture over nuts and seeds, tossing to coat well. Place on a rimmed baking sheet.
  4. Bake for 10 minutes. Remove from oven and cool for 1 hour.
  5. Add candy-coated peanut-butter pieces, dates, and cranberries, stirring well to combine.
  6. Store in an airtight container for up to 4 weeks.
Taste of the South https://www.tasteofthesouthmagazine.com/


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