Ingredients
Scale
- 4 cups popped popcorn
- 2 cups pretzel twists
- 1 cup roasted almonds
- 1 cup roasted chickpeas or extra nuts
- 1/2 cup dried cranberries
- 2 tablespoons olive oil or melted butter
- 1 tablespoon Greek seasoning (oregano, garlic powder, lemon zest)
- 1 teaspoon smoked paprika
- Pinch of sea salt
- Optional: lemon zest or grated parmesan for finishing
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, toss popcorn, pretzels, almonds, chickpeas, and cranberries with oil and Greek seasoning, paprika, and salt.
- Spread on a baking sheet and toast for 8–12 minutes, stirring halfway, until golden and aromatic.
- Cool slightly, then toss with optional toppings and serve in a large communal bowl.
Notes
- Customize with your favorite nuts or add-ins like pepitas or dried apricots.
- To keep gluten-free, use certified gluten-free pretzels.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Method: Toast and mix
- Cuisine: American/Greek Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
