Shreddies Gingerbread Snack Mix is such a delightful treat that brings all the cozy warmth of the season right into your kitchen! This crunchy, sweet, and slightly spiced mixture is perfect for munching on during those chilly afternoons or sharing with loved ones who drop by.
What makes this recipe truly special is how the gingerbread spices dance beautifully with toasted nuts and seeds, all held together with buttery goodness. The combination of pecans, almonds, and pretzels gives you that wonderful variety of textures that keeps every handful interesting and delicious.
I love to fill pretty jars with this snack mix and gift them to friends and neighbors—it’s become such a cherished tradition in our family. There’s something so heartwarming about sharing homemade treats, and this one always brings smiles and second helpings at our gatherings.
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Shreddies Gingerbread Snack Mix
Ingredients
- 4 cup Cereals
- 1 cup Pecans
- 1 cup Almonds
- 2 cup Pretzels
- 1 cup Seeds
- 0.33333333333333 cup Butter
- 0.25 cup Brown Sugar
- 1 tablespoon Ginger
- 1 tablespoon Cinnamon
- 0.25 teaspoon Salt
- 1 pinch Cloves
- 1 cup Cranberries
- 1 cup Spartan
Instructions
- 1.
- Preheat the oven to 250F Arrange the pecans and almonds in an even layer on a rimmed baking sheet.
- Bake for 15 minutes or until golden and fragrant; cool slightly.
- 2.
- Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl.
- Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture.
- Toss thoroughly to coat the pieces evenly.
- 3.
- Spread mixture on two, large, rimmed baking sheets.
- Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely.
- Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container.
- Reserve at room temperature for up to 1 week.
- Makes 12 cups (3 L).
