Maple Evergreen Snack Blend (Printable)

A crunchy blend of maple-coated nuts and seeds enhanced with fresh evergreen herbs and spices.

# What You’ll Need:

→ Nuts & Seeds

01 - 1 cup raw almonds
02 - 1 cup raw pecans
03 - 1/2 cup raw pumpkin seeds (pepitas)
04 - 1/2 cup raw sunflower seeds

→ Flavoring

05 - 1/3 cup pure maple syrup
06 - 2 tablespoons unsalted butter, melted or coconut oil for vegan option
07 - 1/2 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 tablespoon fresh rosemary, finely chopped
10 - 1 tablespoon fresh pine needles, finely chopped (edible, unsprayed; optional)
11 - 1 teaspoon fresh thyme, chopped

→ Finishing

12 - 1/4 teaspoon flaky sea salt (optional)

# How-To Steps:

01 - Set oven temperature to 325°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix raw almonds, pecans, pumpkin seeds, and sunflower seeds thoroughly.
03 - In a separate bowl, whisk together maple syrup, melted butter or coconut oil, sea salt, black pepper, rosemary, pine needles if using, and thyme.
04 - Pour the maple-herb mixture over the nut and seed blend, tossing gently to ensure even coating.
05 - Spread the coated mixture in an even layer on the prepared baking sheet. Bake for 20 to 25 minutes, stirring once halfway through, until golden and aromatic.
06 - Remove from oven, sprinkle with flaky sea salt if desired, and allow to cool completely. The mix will crisp as it cools.
07 - Transfer cooled mix to an airtight container and keep at room temperature for up to one week.

# Expert Advice:

01 -
  • It tastes like a fancy trail mix, but takes barely half an hour and costs way less than store-bought versions.
  • The maple and herbs create a flavor that's savory-sweet and unexpectedly sophisticated, so it works as a solo snack or a salad topper.
  • Once you try it, you'll find yourself making double batches because friends always ask for the recipe.
02 -
  • Don't skip stirring halfway through baking—the edges brown faster than the center, and one forgotten stir can turn golden into burnt faster than you'd think.
  • If you're using fresh pine needles, triple-check that they're from a food-safe, unsprayed species; when in doubt, leave them out and just let the rosemary and thyme carry the evergreen flavor.
  • The mix continues to crisp as it cools, so resist the urge to eat it straight from the pan—it'll be soft and chewy until it's fully cooled.
03 -
  • Taste the maple syrup before you use it—if you love its flavor on its own, you'll love this mix.
  • Finely chopping your herbs ensures they distribute evenly throughout the batch instead of clumping in one corner.

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