Description
This Halloween Trail Mix recipe offers a festive and spooky snack perfect for autumn gatherings or trick-or-treating. Combining roasted pumpkin seeds, pepitas, slivered almonds, cashews, dried cranberries, dark and white chocolate chips, pretzels, and popcorn with warm fall spices, this trail mix is both crunchy and sweet with a seasonal twist. Optional additions like Halloween-themed candies add a playful touch, making it an irresistible treat for all ages.
Ingredients
Scale
Nuts and Seeds
- 1 cup pumpkin seeds, hulled
- 1 cup pepitas (pumpkin seeds, shelled)
- 1 cup cashews, roasted and unsalted
- 1 cup almonds, slivered
Dried Fruits and Sweets
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- Optional: Candy corn, gummy worms, or other Halloween-themed candies for garnish
Other Mix-ins
- 1/4 cup mini pretzels
- 1/4 cup popcorn kernels (air-popped)
Spices and Oils
- 2 tablespoons olive oil
- 1 teaspoon pumpkin pie spice (divided)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Optional: Orange food coloring gel (for a vibrant orange hue)
Instructions
- Preheat Oven: Set the oven to 300°F (150°C) to prepare for roasting the seeds and nuts.
- Prepare Pumpkin Seeds and Pepitas: Spread pumpkin seeds and pepitas evenly on a baking sheet in a single layer to ensure even roasting.
- Oil and Season Seeds: Drizzle 1 tablespoon of olive oil over the seeds and toss them well to coat evenly. Sprinkle 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, a pinch of salt, and optionally add orange food coloring for a vibrant hue.
- Roast Seeds: Place the baking sheet in the oven and roast for 15-20 minutes until the seeds are golden brown and fragrant, stirring once halfway through if desired.
- Cool Seeds: Remove the roasted seeds from the oven and let them cool completely on a wire rack to prevent residual heat from cooking them further.
- Prepare Almonds: While the seeds are roasting, toss the slivered almonds with the remaining 1 tablespoon olive oil, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon ground nutmeg to evenly coat them.
- Roast Almonds: Spread the seasoned almonds on a separate baking sheet and roast in the oven alongside the seeds for the final 10-12 minutes of roasting time until golden and aromatic.
- Cool Almonds: Remove almonds from the oven and let them cool completely to ensure they keep their crispness.
- Combine Ingredients: In a large bowl, mix the cooled pumpkin seeds, pepitas, almonds, cashews, dried cranberries, dark and white chocolate chips, mini pretzels, and air-popped popcorn.
- Toss to Mix: Gently toss the ingredients together until well combined, ensuring an even distribution of flavors and textures.
- Add Optional Candies: If desired, fold in Halloween-themed candies such as candy corn or gummy worms to add color and extra fun to the trail mix.
- Store Properly: Transfer the trail mix to an airtight container and store it at room temperature to maintain freshness and crunchiness until ready to serve or gift.
Notes
- For a vibrant orange color on the seeds, use orange food coloring gel sparingly during seasoning.
- Ensure nuts and seeds are fully cooled before combining to prevent melting the chocolate chips.
- Popcorn should be air-popped and added just before serving to maintain its crunch.
- This trail mix keeps well for up to two weeks in an airtight container stored at room temperature.
- Customize with your favorite Halloween candies or omit for a more health-conscious snack.
