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Sleigh Ride Snack Mix

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cups corn or rice cereal squares e.g., Rice Chex
  • 2 cups mini pretzels or pretzel sticks
  • 1.5 cups roasted salted almonds roughly chopped
  • 1 cup pecan halves
  • 1 cup dried cranberries
  • 1 cup mini marshmallows
  • 1 cup red-and-green chocolate candies or plain milk chocolate candies
  • 1/2 cup white chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/3 cup crushed peppermint candies or candy canes
  • 1/4 cup unsalted butter
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt plus more to taste
  • Optional 1/8 teaspoon ground nutmeg or allspice for extra holiday spice

Method
 

  1. Prep a landing zone. Line a large sheet pan with parchment. Grab a big mixing bowl (the bigger, the better—spillage is not festive).
  2. Combine the dry crunch. Add cereal, pretzels, almonds, and pecans to the bowl. Toss to distribute.
  3. Make the quick glaze. In a small saucepan over medium heat, melt butter with brown sugar and honey. Stir until smooth and lightly bubbling, 1–2 minutes. Remove from heat; whisk in vanilla, cinnamon, salt, and optional nutmeg.
  4. Coat the mix. Pour the warm glaze over the cereal/nut mixture. Use a spatula to fold gently until everything looks glossy and evenly coated.
  5. Set it up. Spread the mixture onto the lined sheet pan in an even layer. Let it cool 5–7 minutes until tacky but not hot.
  6. Add the fun stuff. Sprinkle dried cranberries, mini marshmallows, and chocolate candies over the tacky mix. Press lightly so they cling.
  7. Chocolate drizzle time. Melt white and dark chocolate chips in separate microwave-safe bowls (50% power in 20–30 second bursts, stirring between). Drizzle both over the pan in zigzags like you mean it.
  8. Peppermint sparkle. While the drizzle is still melty, shower on the crushed peppermint so it sticks.
  9. Set and break. Allow the pan to cool completely until the chocolate firms up (20–30 minutes at room temp, or 10 minutes in the fridge). Break into chunky clusters.
  10. Taste and tweak. Add a pinch more sea salt if you want that sweet-salty pop. Boom. Sleigh-ride fuel acquired.