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Gluten-Free Fall Snack Mix With a Hint of Spice! Recipe

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4.2 from 8 reviews

This Gluten-Free Fall Snack Mix offers a perfect balance of sweet, spicy, and savory flavors with crunchy Chex cereal, roasted pepitas, gluten-free pretzels, and a warming blend of cinnamon, cayenne, and smoked paprika. Finished with dried cranberries and chocolate chunks, it’s an ideal snack for cozy autumn afternoons or festive gatherings.

  • Total Time: 35 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 4 cups Chex Cereal (Rice or Corn)
  • 1 cup roasted pepitas
  • 1 1/2 cups gluten-free pretzels
  • 1 teaspoon ground cinnamon
  • 1/4-1/2 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon smoked paprika (optional)
  • 1/8 teaspoon salt (omit if using salted butter)
  • 1/2 cup dried cranberries
  • 1/2 cup chocolate chunks

Wet Ingredients

  • 1/4 cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 1/3 cup brown sugar

Instructions

  1. Combine Dry Ingredients. In a large mixing bowl, add the Chex cereal, roasted pepitas, and gluten-free pretzels. Gently toss to mix them evenly.
  2. Prepare the Syrup. In a small saucepan over low heat, combine pure maple syrup, unsalted butter, brown sugar, ground cinnamon, smoked paprika, cayenne pepper if using, and salt if using unsalted butter. Heat until all ingredients are melted together, stirring frequently. Let the mixture gently simmer for 5 minutes to thicken slightly, ensuring the flavors meld.
  3. Coat the Mix. Pour the warm syrup mixture evenly over the cereal blend and stir thoroughly until every piece is well coated with the sweet and spicy glaze.
  4. Bake the Mixture. Spread the coated snack mix in a single layer on a parchment-lined baking sheet. Bake in a preheated oven at 300ºF (149ºC) for 10 minutes, then remove and stir the mix to prevent clumping. Return to the oven and bake for an additional 10 minutes until crisp and golden.
  5. Cool and Add Final Touches. Remove the baking sheet from the oven and allow the snack mix to cool completely on the parchment-lined sheet, which helps it crisp further. Once cooled, gently toss in the dried cranberries and chocolate chunks. Serve or store in an airtight container.

Notes

  • You may omit cayenne pepper if you prefer no heat in the snack mix.
  • If using salted butter, omit the added salt for a balanced flavor.
  • Use gluten-free pretzels and check all ingredients to maintain the recipe’s gluten-free status.
  • Store the snack mix in an airtight container at room temperature for up to 1 week to maintain crispness.
  • For an extra crunch, consider adding toasted nuts or seeds compatible with your dietary needs.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/gluten-free-fall-snack-mix-with-a-hint-of-spice-recipe/