Maple Roasted Pecans & Rosemary Snack Mix for the Holidays

Is there anything better than your house smelling like toasted pecans, warm maple, and fresh rosemary? I’m convinced it’s the official scent of the holidays. And if you’re looking for a ridiculously easy appetizer that feels a little fancy but comes together with barely any effort, you’ve found it. This Maple Roasted Pecans & Rosemary Snack Mix is my go-to for a reason. It’s the perfect thing to have simmering in the oven when guests arrive, making everyone feel instantly welcome. Honestly, it’s almost too simple to be this good.

Top Reasons To Make It

You’ll want to whip up a batch of this snack mix for so many reasons. First, it’s a total crowd-pleaser. It’s got that sweet and savory thing going on that just hits the spot. Second, it’s incredibly easy. You’re basically tossing everything together on a sheet pan and letting the oven do the work. Third, it makes your whole house smell incredible. It’s the best welcome you can give your guests. And fourth, it’s so versatile. You can customize it with what you have on hand, serve it in a big bowl, or use it to elevate your Thanksgiving charcuterie board. A true hero for busy hosts.

Ingredients

• 3 cups raw pecans: They get so wonderfully toasty and buttery.
• 2 cups pretzel twists: For that salty, crunchy contrast.
• 1 cup roasted, salted pumpkin seeds (pepitas): Adds a great texture and a bit of salt.
• 1/4 cup pure maple syrup: The real stuff is key here for that deep, rich sweetness.
• 2 tablespoons melted butter or olive oil: Helps everything get crispy and coat evenly.
• 1 tablespoon fresh rosemary, finely chopped: Fresh is best for that aromatic, piney flavor.
• 1 teaspoon smoked paprika: Adds a subtle smokiness that’s just fantastic.
• 1/2 teaspoon garlic powder: For a little savory backbone.
• 1/4 teaspoon cayenne pepper (optional): Just a pinch for a hint of warmth. Honestly, if you hate heat, skip it.
• 3/4 teaspoon fine sea salt, divided: To season and finish.

Instructions

1. Preheat your oven to 325°F and line a large, rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the maple syrup, melted butter, chopped rosemary, smoked paprika, garlic powder, cayenne (if using), and 1/2 teaspoon of the salt.
3. Add the pecans, pretzels, and pumpkin seeds to the bowl. Use a large spatula to gently fold everything together until it’s all evenly coated. Be gentle so you don’t break the pretzels.
4. Spread the mixture out in a single, even layer on your prepared baking sheet.
5. Bake for 15-20 minutes, stirring halfway through. You’ll know it’s done when the pecans are fragrant and the maple syrup has caramelized a bit. It will still feel a little soft coming out of the oven but will crisp up beautifully as it cools.
6. Sprinkle immediately with the remaining 1/4 teaspoon of salt. Let the mix cool completely on the pan before transferring to a serving bowl. This is the hardest part—waiting!

Maple Roasted Pecans & Rosemary Tips

Here are a few tips to make sure your snack mix is perfect every single time. Don’t skip the parchment paper; it makes cleanup an absolute dream and prevents sticking. Use fresh rosemary if you can; the dried stuff just doesn’t have the same vibrant flavor. Stir at the halfway mark! This ensures even toasting and prevents the edges from burning. Let it cool completely on the pan. I know it’s tempting to dig in, but this is when it gets its signature crunch. If you’re making it ahead, hold off on adding the pretzels until you’re ready to bake so they stay super crisp. And finally, taste your pecans before you start. A stale nut is a sad nut.

Serving Ideas & Pairings

This snack mix is so, so good all on its own in a big bowl. But it’s also a superstar when you get creative. It’s one of my favorite Thanksgiving appetizers to set out with drinks. Scatter it over a cheese board with sharp cheddar, creamy brie, and some dried fruits for the ultimate Thanksgiving charcuterie board. It’s a fantastic Friendsgiving food idea because it’s easy to transport. For a party, set out small bowls on different tables so folks can graze. It pairs wonderfully with a crisp apple cider, a dry white wine, or even a festive cocktail. So good.

Variations & Substitutions

This recipe is a wonderful template. Don’t have pumpkin seeds? Use sunflower seeds. Not a fan of pretzels? Try bagel chips or even toasted oat cereal squares. For a sweeter version, add a handful of dried cranberries or cherries after baking. Want a different herb profile? Thyme works beautifully instead of rosemary. For a nut-free version, use all seeds—sunflower seeds, pumpkin seeds, and maybe even some toasted coconut flakes. You can also swap the butter for coconut oil to make it dairy-free. Make it your own!

Storage & Reheating

Store your cooled snack mix in an airtight container at room temperature. It will stay fresh and crispy for up to two weeks, believe it or not. If it loses a little crunch (usually from humidity), you can pop it back on a baking sheet in a 300°F oven for about 5-7 minutes to revive it. Let it cool again before serving. I don’t recommend freezing it, as the pretzels can get soggy upon thawing.

Frequently Asked Questions

• Can I make this Maple Roasted Pecans & Rosemary Snack Mix ahead of time? Absolutely! It’s one of the best make-ahead holiday appetizers. Just let it cool completely and store it in an airtight container.
• What are some other easy Christmas appetizers? This mix is a winner, but you can’t go wrong with a simple baked brie or a warm spinach and artichoke dip.
• My snack mix is a little soft right out of the oven. Did I do something wrong? Nope! That’s totally normal. The maple syrup needs time to harden as it cools. Patience is key.
• Can I use a different nut? Sure! Walnuts or almonds would be delicious, though you may need to adjust the baking time slightly.

No matter how you serve it, this Maple Roasted Pecans & Rosemary Snack Mix is sure to become a new holiday tradition.