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Cranberry Walnut Snack Mix Recipe
This Cranberry Walnut Snack Mix Recipe is a crunchy, sweet-salty, no-fuss snack that’s perfect for busy afternoons, holiday gifting, or a cozy movie night on the couch.
Recipe Introduction: A Sweet-Salty Cranberry Walnut Snack You’ll Crave
If you love that mix of chewy dried cranberries, toasty walnuts, and a little chocolate here and there, this Cranberry Walnut Snack Mix Recipe is going to become a regular in your kitchen. It’s part trail mix recipe, part holiday snack mix, and part “I just need something better than chips right now.”
I’m a 50-year-old mom, grandma-in-training, and lifetime snacker, and I’ll be honest—this cranberry walnut snack mix started as a “clean out the pantry” project one December. You know that time of year when you have half-bags of nuts, a handful of pretzels, and a lonely scoop of cereal? I tossed them together with dried cranberry walnut goodness, a drizzle of maple, and a little cinnamon. My husband called it “dangerously snackable,” and it stuck.
What I love about this walnut snack mix is how flexible it is. It can lean healthy with whole nuts, seeds, and less sugar, or feel a little more indulgent with chocolate chips and extra crunch. It’s naturally festive (those bright red cranberries!) and looks gorgeous in glass jars for gifting. And since it’s mostly a no-bake, stir-and-toss situation, you can make it on a busy weeknight or with kids “helping” on a Saturday afternoon.
This snack mix is:
- Sweet and salty
- Full of healthy fats and fiber
- Naturally vegetarian and easy to make gluten-free
- Ready in under 30 minutes, including a quick toasting step
You can pack it into lunchboxes, toss it in your purse, or serve it as a pre-dinner nibble with a glass of wine. It’s the kind of cranberry nut mix that works in every season—but it really shines during the holidays.
Why You’ll Love This Cranberry Walnut Snack Mix Recipe
- No fancy skills needed – If you can stir with a spoon, you can make this snack mix.
- Quick and mostly no-bake – Just a short toasting step for deeper flavor; everything else is simple assembly.
- Sweet-salty balance – Maple or honey, sea salt, and walnuts with dried cranberries hit all the snack cravings at once.
- Great for meal prep – Make a big batch on Sunday and you’ve got a healthy snack mix all week.
- Perfect for gifting – This holiday snack mix looks beautiful in mason jars with a little ribbon.
- Easy to customize – Swap nuts, add seeds, or change the seasoning for endless trail mix variations.
- Naturally fiber- and protein-rich – Walnuts, pumpkin seeds, and whole-grain cereal help keep you full longer.
- Works for kids and adults – Add more chocolate for kids, extra nuts and seeds for grown-ups.
- Travel-friendly – Packs well in snack bags for road trips, flights, or long workdays.
Ingredients for Your Cranberry Walnut Snack Mix Recipe
This recipe makes about 6 cups of snack mix—enough for 8–10 snack servings, depending on how generous you are. You can easily double it for parties or gifting.
Dry Ingredients
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1 ½ cups walnut halves and pieces
- Walnuts bring that rich, buttery crunch and healthy omega-3s. Lightly broken pieces are fine; they catch more coating.
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1 cup raw or roasted almonds, whole or slivered
- You can use pecans, cashews, or pistachios instead if that’s what you have.
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1 ½ cups small pretzel twists or pretzel sticks
- These add salty crunch. Use gluten-free pretzels if you need the snack mix to be gluten-free.
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1 cup whole-grain rice or corn cereal squares (like Chex)
- Adds light crisp texture. Any neutral, crunchy cereal works.
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1 cup dried cranberries
- Look for “reduced sugar” if you want a healthier snack mix. You can also use a cranberry-cherry blend.
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⅓ cup roasted pumpkin seeds (pepitas), unsalted or lightly salted
- These bring plant-based protein and crunch. Sunflower seeds are a good backup.
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⅓ cup dark or semi-sweet chocolate chips
- Mini chips cling nicely to the mix. You can also use yogurt chips or white chocolate for a holiday look.
Coating
-
3 tablespoons melted butter
- For a dairy-free version, use coconut oil or a neutral oil like avocado or grapeseed.
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3 tablespoons pure maple syrup or honey
- Maple syrup adds a cozy, deeper sweetness; honey makes it a touch stickier and shinier.
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1 teaspoon pure vanilla extract
- Adds warmth and a bakery-style aroma.
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½ teaspoon ground cinnamon
- You can bump this up to ¾ teaspoon if you’re a cinnamon lover.
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½ teaspoon fine sea salt
- Adjust to taste, especially if your nuts or pretzels are already salted.
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Optional: ⅛ teaspoon ground nutmeg or allspice
- Gives a subtle holiday twist if you’re making this as a holiday snack mix.
Ingredient Tips
- Use fresh nuts – Old nuts can taste bitter. If your walnuts smell off, skip them and grab a fresh bag.
- Check labels on dried cranberries – Some are very sweet; if so, you can slightly reduce the maple or honey.
- If you’re serving kids, keep nuts in larger pieces so they’re easy to spot, or crush things a bit for smaller children who need softer textures.
You know what? This is one of those recipes where using what you already have is encouraged. Don’t run out just to buy an exact cereal shape. The snack mix will forgive you.
Step-by-Step Directions
1. Preheat and Prep the Pan
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Preheat your oven to 300°F (150°C).
- This gentle heat toasts the walnut snack mix without burning the nuts or sugar.
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Line a large baking sheet with parchment paper.
- This makes cleanup simple and keeps the sweet coating from sticking.
2. Mix the Dry Ingredients
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In a large mixing bowl, add walnuts, almonds, pretzels, and cereal.
- Give them a quick toss so everything looks well distributed.
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Add dried cranberries and pumpkin seeds.
- I like adding cranberries before the coating so some of that sweetness clings to them too.
3. Whisk the Sweet-Salty Coating
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In a small bowl or measuring cup, whisk together melted butter, maple syrup (or honey), vanilla, cinnamon, sea salt, and optional nutmeg.
- The mixture should look glossy and smell like a cozy bakery.
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Taste a tiny drop of the coating.
- Adjust the salt or cinnamon to match your preference before it touches the snack mix.
4. Combine Coating and Mix
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Pour the coating over the dry ingredients.
- Try to drizzle it across the whole bowl rather than dumping in one spot.
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Use a large spatula or wooden spoon to gently stir until everything is lightly coated.
- Scrape down to the bottom of the bowl so no cereal or walnuts are left bare. It doesn’t have to be perfect—just mostly glossy.
5. Bake for Light Toasting
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Spread the mixture in an even layer on the prepared baking sheet.
- A little overlapping is fine, but avoid a deep pile so things toast evenly.
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Bake for 12–15 minutes, stirring once halfway through.
- You’re not “baking” so much as lightly toasting. Look for the nuts to smell fragrant and the mix to look a bit drier.
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Check a walnut near the 12-minute mark.
- If it’s deeply golden or smells too roasty, pull the tray out early. Every oven has its own personality.
6. Cool and Add Chocolate
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Remove the tray from the oven and let the snack mix cool for 10–15 minutes.
- This helps everything crisp up. It will seem slightly soft at first; that’s normal.
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Once the mix is just barely warm (not hot), sprinkle on the chocolate chips.
- If you add them too early, they’ll melt. If they do melt a little, just call it “chocolate-coated” and go with it.
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Let everything cool completely on the tray, then break apart any large clusters.
- Clusters are kind of my favorite part, so I usually leave a few bigger ones.
7. Serve or Store
- Transfer to an airtight container, jars, or reusable snack bags.
- The cranberry walnut snack mix is ready to eat as soon as it’s cool and crisp.
If you’re serving this for a party, pour it into a big bowl and tuck a little scoop inside. It always disappears faster than you think.
Servings & Timing
- Yield: About 6 cups (8–10 snack servings)
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Cooling Time: 15–20 minutes
- Total Time: About 40–45 minutes
You’re hands-on for less than 15 minutes. The rest is just baking and cooling while you tidy the kitchen or make a cup of tea.
Easy Variations and Fun Twists
Once you make this Cranberry Walnut Snack Mix Recipe once, you’ll start thinking of a dozen ways to tweak it. Here are some of my favorites:
- Chocolate-Orange Cranberry Nut Mix – Add 1 teaspoon orange zest to the coating and use dark chocolate chips for a richer flavor.
- Spiced Maple Snack Mix – Add ¼ teaspoon cayenne and ¼ teaspoon smoked paprika for a sweet-spicy combo that’s great with cocktails.
- Kid-Friendly Trail Mix Version – Skip the cinnamon, add colorful yogurt-covered raisins, and use mini pretzels and mini chocolate chips.
- Gluten-Free Mix – Use gluten-free pretzels and cereal; everything else stays the same.
- Extra-Healthy Snack Mix – Use unsweetened dried cranberries, cut the maple syrup to 2 tablespoons, skip the chocolate, and add extra pumpkin or sunflower seeds.
- Holiday Snack Mix – Swap half the cranberries for dried cherries, use white chocolate chips, and bump the cinnamon plus a pinch of allspice.
Think of this as your “base” recipe. After a couple of batches, you’ll probably have your own house version.
How to Store Your Snack Mix (And Make It Ahead)
A good sweet salty snack like this keeps well, which makes it great for busy weeks and holiday prep.
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Room Temperature:
- Store in an airtight container at room temp for up to 7–10 days.
- Keep it away from heat and sunlight so the chocolate doesn’t melt.
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Refrigerator:
- For slightly longer life, refrigerate for up to 2 weeks.
- The mix will stay crunchy as long as the container is truly sealed.
-
Freezer:
- Yes, you can freeze it! Store in freezer-safe bags or containers for up to 2–3 months.
- Thaw at room temp for about 20–30 minutes before serving. The texture comes back nicely.
-
Make-Ahead Tips:
- Make the base (nuts, cereal, pretzels with coating) and skip the chocolate.
- Store it, then add the chocolate chips right before serving or gifting so they stay pristine and pretty.
If you’re giving this as gifts, I like to fill small mason jars, label them with a simple tag (“Cranberry Walnut Snack Mix – enjoy within 1 week”), and tie a tiny spoon or ribbon on top.
Recipe Notes from My Kitchen
-
On sweetness:
My family likes this moderately sweet. If yours prefers more of a dessert-style snack mix, add an extra tablespoon of maple syrup and a small pinch more salt to balance it. -
On walnuts:
Walnuts can burn faster than some other nuts, which is why the oven is set to 300°F. If your oven runs hot, check at the 10-minute mark. -
On not over-stirring:
When you stir the mix after baking, be gentle. A few clusters from the maple and butter make the snack mix feel special and homemade. -
On dried fruit:
You can swap the cranberries for chopped dried apricots, raisins, or a blend. But if you ask me, the cranberry walnut combo is still the prettiest and most festive. -
On kids “helping”:
If you have little ones around, let them measure cereal and pretzels, or sprinkle the chocolate chips once it’s cool. Is it messier? Yes. Is it worth it? Also yes.
Honestly, the biggest thing I learned testing this recipe is that it disappears fast. If you’re feeding several people, just go ahead and double it.
Cranberry Walnut Snack Mix Recipe FAQs
1. Can I make this snack mix completely no-bake?
Yes—skip the oven and toast the walnuts and almonds in a dry skillet for 4–5 minutes, then toss everything with the warm coating and let it cool on a tray. The flavor won’t be quite as deep, but it’s still delicious.
2. Can I use fresh cranberries instead of dried?
Fresh cranberries won’t work here; they release too much moisture and will make the snack mix soggy and tart in a harsh way. Stick with dried cranberries or a similar dried fruit.
3. How do I make this nut-free for allergies?
Replace walnuts and almonds with extra seeds (pumpkin, sunflower, hemp hearts) and more pretzels or cereal. You’ll still get a crunchy, sweet salty snack without tree nuts.
4. My snack mix turned out soft, not crunchy—what happened?
It likely needed a few more minutes to dry in the oven, or it was stored before it fully cooled. Spread it back out on a tray and bake for another 5 minutes at 275°F, then cool again.
5. Can I reduce the sugar?
Yes; use 2 tablespoons of maple syrup or honey instead of 3, and choose reduced-sugar dried cranberries. The mix will be slightly less sticky but still tasty.
6. Is this Cranberry Walnut Snack Mix Recipe good for kids’ lunchboxes?
Absolutely, as long as nuts are allowed at your child’s school. For younger kids, you can chop the nuts a bit smaller and add more cereal and pretzels.
7. Can I make a big batch for a party?
Yes—double or even triple the recipe, just use two baking sheets so the mix bakes in a single layer. Rotate the pans halfway through so everything toasts evenly.
8. What kind of chocolate works best?
I like semi-sweet or dark chocolate chips for balance, but milk chocolate or white chocolate also work. Use mini chips if you want the chocolate more evenly scattered.
Final Thoughts
This Cranberry Walnut Snack Mix Recipe is one of those simple, cozy recipes that quietly becomes a habit—something you throw together on a Sunday and reach for all week. It’s a sweet-salty, crunchy, colorful mix that works as a holiday snack mix, an everyday trail mix recipe, or a thoughtful homemade gift.
Give it a try, then come back and tell me how you made it your own—maybe with extra spices, different nuts, or a fun cereal twist. And if you enjoy this kind of easy, wholesome snacking, you might like exploring more snack ideas and homemade trail mixes in your own kitchen; once you start, it’s hard to go back to store-bought.
Cranberry Walnut Snack Mix
Ingredients
- 1 1/2 cups walnut halves and pieces
- 1 cup raw or roasted almonds whole or slivered
- 1 1/2 cups small pretzel twists or pretzel sticks use gluten-free if needed
- 1 cup whole-grain rice or corn cereal squares such as Chex or similar neutral crunchy cereal
- 1 cup dried cranberries reduced-sugar if desired
- 1/3 cup roasted pumpkin seeds (pepitas) unsalted or lightly salted
- 1/3 cup dark or semi-sweet chocolate chips mini chips preferred
- 3 tablespoons butter melted; or coconut/neutral oil for dairy-free
- 3 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt or to taste
- 1/8 teaspoon ground nutmeg or allspice optional
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the walnut halves and pieces, almonds, pretzels, and cereal. Toss to distribute. Add the dried cranberries and pumpkin seeds and toss again until evenly mixed.
- In a small bowl or measuring cup, whisk together the melted butter, maple syrup or honey, vanilla extract, ground cinnamon, sea salt, and optional nutmeg or allspice until smooth and glossy. Taste a tiny drop and adjust salt or cinnamon if desired.
- Drizzle the coating evenly over the dry mixture in the large bowl. Use a large spatula or wooden spoon to gently stir and fold until all the nuts, cereal, and pretzels look lightly and mostly evenly coated.
- Spread the coated mixture in an even layer on the prepared baking sheet. Bake for 12–15 minutes, stirring once halfway through, until the nuts smell fragrant and the mix looks slightly drier. Begin checking around 12 minutes so the walnuts do not over-brown.
- Remove the baking sheet from the oven and let the snack mix cool on the pan for 10–15 minutes. When the mix is just barely warm (not hot), sprinkle the chocolate chips evenly over the top. Let cool completely, then break apart any large clusters if desired.
- Transfer the cooled snack mix to an airtight container, jars, or reusable snack bags. Serve immediately, or store at room temperature for up to 7–10 days, in the refrigerator for up to 2 weeks, or freeze for 2–3 months.
