Ingredients
Scale
- 4 cups air-popped popcorn
- 1 cup mini pretzels
- 1 cup mixed roasted nuts (almonds, pecans)
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Pinch sea salt
Instructions
- Preheat oven to 300F (150C).
- Toast nuts with butter, maple syrup, cinnamon, paprika until browned and fragrant (8-10 minutes).
- Toss popcorn, pretzels, nuts, cranberries, and chocolate chips in a large bowl.
- Drizzle any remaining glaze over the mix, toss to coat, and bake 5 minutes to set. Let cool before serving.
Notes
- Optional: swap nuts for roasted chickpeas for a nut-free version.
- Store in an airtight container up to 3 days.
- Adjust sweetness with more or less maple syrup.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Method: Baking and tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 calories
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
