Maple Rosemary Harvest Pretzel Crunch

Crunchy pretzels, toasted pecans, pumpkin seeds, crisp cereal, tart cranberries, and dried apples tossed in a buttery maple-rosemary glaze with just a touch of Dijon. Sweet, salty, savory, and packed with cozy fall flavor, this easy snack mix is made for gatherings, game days, road trips, or keeping a bowl on the counter for a little autumn snacking!

Ingredients

For the Harvest Crunch

• 4 cups mini pretzel twists (gluten free if desired!)

• 2 cups Rice Chex or Corn Chex cereal

• ¾ cup pecan halves or pieces

• ½ cup roasted pumpkin seeds

• 1 cup dried cranberries

• ¾ cup dried apple pieces, roughly chopped

For the Maple Rosemary Glaze

• 4 tablespoons unsalted butter or butter alternative, melted

• ¼ cup pure maple syrup

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon apple cider vinegar

• 1½ teaspoons finely chopped fresh rosemary

• ½ teaspoon sweet paprika

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon ground cinnamon

• ¼ teaspoon kosher salt

• ⅛ teaspoon freshly ground black pepper

• Small pinch of cayenne pepper, optional

For Finishing

• Flaky sea salt, to taste

Directions

1. Get everything ready.
Preheat the oven to 300°F and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the pretzels, cereal, pecans, and pumpkin seeds.

Set the dried cranberries and chopped dried apples aside. They will join the party later.

2. Make the maple rosemary glaze.
In a small bowl, whisk together the melted butter, maple syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar, rosemary, sweet paprika, garlic powder, onion powder, cinnamon, kosher salt, black pepper, and optional cayenne.

Whisk until the glaze is smooth and well combined.

3. Coat the crunch.
Pour the maple rosemary glaze over the pretzel mixture.

Gently toss until the pretzels, cereal, pecans, and pumpkin seeds are evenly coated. Take a little extra time here to make sure that maple goodness finds its way into all the nooks and crannies.

4. Bake until toasted.
Spread the mixture into an even layer on the prepared baking sheet.

Bake for about 25–30 minutes, gently stirring every 10 minutes, until the mixture is fragrant, lightly golden, and toasted.

Keep an eye on the pecans toward the end of baking so they don't become overly dark.

5. Add the fall fruit.
Remove the baking sheet from the oven.

While the mixture is still warm, add the dried cranberries and chopped dried apples. Gently toss everything together so the fruit picks up some of the warm maple-rosemary coating.

6. Finish with flaky salt.
While the snack mix is still warm, sprinkle lightly with flaky sea salt.

Start with just a little. Those occasional salty bites are part of what makes the sweet-and-savory combination so good.

7. Let it crunch.
Allow the mixture to cool completely on the baking sheet.

Don't worry if it doesn't seem especially crunchy when it first comes out of the oven. The coating continues to set and crisp as it cools.

Once completely cool, break apart any larger clusters and serve.

Make It Your Own

A Little Sweeter: Add a handful of white chocolate chips once the snack mix is completely cool.

Extra Apple: Add another ¼–½ cup chopped dried apples for even more fall fruit flavor.

Nut-Free: Leave out the pecans and replace them with additional pretzels, cereal, pumpkin seeds, or roasted sunflower seeds.

More Savory: Add a little extra fresh rosemary or freshly ground black pepper.

Sweet Heat: Add a slightly more generous pinch of cayenne to the glaze for a subtle warmth behind the maple.

Storage

Allow the harvest crunch to cool completely before transferring it to an airtight container.

Store at room temperature for about 5–7 days for the best flavor and texture.

If the mix begins to lose some of its crunch, remove as much of the dried fruit as possible and spread the pretzel, cereal, nut, and seed mixture onto a baking sheet. Warm at 275°F for about 5–8 minutes, then let it cool completely before adding the fruit back in.

A Little Tend & Gather Kitchen Tip

Save the fruit for the finish!

Dried cranberries and apples can become overly chewy or tough when baked for too long. Adding them as soon as the toasted mixture comes out of the oven lets them catch some of that warm maple-rosemary flavor without compromising their texture.

And don't skip the cooling time. The glaze may still feel slightly soft when the pan first comes out of the oven, but the magic happens as it cools. That's when the buttery maple coating sets and the whole mix develops its satisfying crunch.