Print

Cozy Small-Batch Fall Snack Mix with Candy Corn and Pecans

cozy small-batch fall snack mix - featured image
Print Recipe

A nostalgic, sweet-and-salty snack mix featuring candy corn, toasted pecans, and mini pretzels coated in a warm cinnamon-maple glaze. Perfect for cozy fall evenings, Halloween parties, or Thanksgiving snacking.

Ingredients

Scale
  • 1 cup candy corn (preferably Brach’s)
  • 1 cup pecan halves
  • 1 ½ cups mini pretzels (e.g., Snyder’s of Hanover mini twists)
  • 3 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
  • 1 tablespoon light brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ½ teaspoon pure vanilla extract
  • Optional: pinch of nutmeg, flaky sea salt for finishing, ¼ cup dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Spread pecan halves on the prepared baking sheet. Toast for 5 minutes, shaking the pan halfway through, until fragrant and slightly darker. Remove from oven and set aside. Keep oven on.
  3. In a small saucepan over medium heat, melt the butter. Add maple syrup, brown sugar, cinnamon, and salt. Whisk constantly until sugar dissolves and mixture is smooth and bubbly, about 2 minutes.
  4. Remove saucepan from heat. Stir in vanilla extract. Let cool for 30 seconds to thicken slightly.
  5. In a large mixing bowl, combine toasted pecans and mini pretzels. Pour warm glaze over top. Gently fold with a spatula until everything is evenly coated.
  6. Spread the coated mixture back onto the same baking sheet in an even layer, avoiding overlapping pieces.
  7. Bake for 8 to 10 minutes, stirring halfway through. Mixture should look bubbly and smell fragrant.
  8. Remove from oven and let cool on the baking sheet for 5 minutes.
  9. Sprinkle candy corn over the warm mixture. Toss gently to distribute. Let cool completely on the baking sheet, about 20 to 30 minutes, until crisp.
  10. Once completely cool, transfer to a serving bowl or airtight container. Optionally sprinkle with flaky sea salt. Break up any large clumps.

Notes

Do not add candy corn before baking or it will melt into a puddle. Let the mix cool completely for the best crunchy texture. For dairy-free, use coconut oil or vegan butter. For gluten-free, use gluten-free pretzels. Store in an airtight container at room temperature for up to 5 days. To revive crunch, reheat at 300°F for 3-4 minutes and cool.

Nutrition

Keywords: fall snack mix, candy corn, pecans, pretzels, sweet and salty, Halloween snack, Thanksgiving snack, small batch

Find it online: https://flurpchef.com/cozy-small-batch-fall-snack-mix-with-candy-corn-and-pecans/