When it comes to hosting, I’m a big believer in having a few easy wins in your back pocket, and this snack mix is one of them. I first started making it for holiday gatherings, but it quickly became a year-round go-to. Whether you’re welcoming friends for an impromptu cocktail hour or setting out nibbles before the big holiday meal, this mix delivers major flavour with minimal effort.

It’s sweet, salty, a little spicy, and totally addictive. The buttery almonds get tossed in a warm spice blend, roasted to perfection, and then mixed with hickory sticks, rosemary, and chewy dried cranberries. It’s got crunch, it’s got punch, and it holds up beautifully when made ahead. In fact, it gets even better after a day or two, so make a batch early and stash it away for holiday visitors.

Perfect for gifting, entertaining, or just keeping in a jar on the kitchen counter for sneaky snack attacks.

Why You’ll Love This Holiday Snack Mix

• Balanced sweet and savoury flavours with a hint of heat
• Packed with texture: crispy almonds, crunchy hickory sticks, chewy cranberries
• Make-ahead friendly (actually tastes better after a day!)
• Perfect for cocktail parties, casual gatherings, or a holiday nibble board

Ingredients

• 1 tablespoon butter
• 1 tablespoon honey
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 ½ cups blanched almonds
• 3 teaspoons sesame seeds
• 2 teaspoons fresh rosemary, roughly chopped
• 1 ½ cups hickory sticks
• ½ cup dried cranberries

Method

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a small pot over medium-low heat, melt the butter with the honey, stirring constantly.
3. Remove from heat and stir in the onion powder, garlic powder, salt, and cayenne pepper.
4. Add the almonds and toss to coat evenly in the honey-butter mixture.
5. Spread the almonds out in a single layer on the prepared baking sheet. Sprinkle evenly with sesame seeds and 1 teaspoon of the rosemary.
6. Roast for 10–12 minutes, stirring every 4 minutes, until the almonds are golden brown.
7. Remove from the oven and immediately sprinkle with the remaining teaspoon of rosemary.
8. Transfer almonds to a mixing bowl. Add hickory sticks and cranberries. Toss to combine and cool completely.
9. Store in an airtight container for up to 1 week.

Pro Tip: Let the mix rest for a day after making—it gives the flavours time to mingle and deepen.

More Easy Holiday Snacks

• Easy Marinated Olives
• Roasted Red Pepper & Feta Dip
• Pick-a-Pickle Platter

Sweet and Savoury Almond & Hickory Cocktail Mix

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• Author: Andrea Buckett
• Yield: Makes 3 cups

Ingredients

Units USM

• 1 tablespoon butter
• 1 tablespoon honey
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups blanched almonds
• 3 teaspoons sesame seeds
• 2 teaspoons roughly chopped, fresh rosemary
• 1 1/2 cup hickory sticks
• 1/2 cup dried cranberries

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper

1. Add the butter and honey to a small pot and place over medium-low heat. Cook, stirring continuously until the butter is melted. Remove from the heat.  Stir in the onion and garlic powder, salt and cayenne pepper. Add the almonds and stir well so the honey-butter mixture coats the almonds.
2. Tip the coated almonds out onto the prepared baking sheet.  Sprinkle the sesame seeds and 1 teaspoon of the rosemary over the almonds evenly.  Spread the almonds out into one even layer.
3. Bake in the oven for 10-12 minutes, stirring every 4 minutes until most of the almonds are golden brown.
4. Remove the almonds from the oven and scatter the remaining 1 teaspoon of rosemary over them.
5. Pour them into a mixing bowl.  Stir in the hickory sticks and the cranberries. Allow to cool completely.

Store in a sealed container for up to one week.

Note: These get better after sitting for a day or two.