Pumpkin Seed Bar MixMakes About 14 cups: 3 hours 35 minutes (includes baking and cooling time)
1 cup (2 sticks) unsalted butter
4 garlic cloves, finely minced
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1 teaspoon kosher salt
4 dashes of hot sauce
1/4 cup Worcestershire sauce
4 cups raw pumpkin seeds
3 cups miniature square pretzels or miniature pretzel twists
3 cups store-bought sesame stick snacks
2 cups plain toasted corn kernels (such as Corn Nuts)
2 cups raw walnut halves or pieces, hulled sunflower seeds, or crispy corn snacks, such as Bugles
- Adjust the oven racks to the lower-third and upper-third positions and preheat the oven to 300°F. Line two baking sheets with parchment paper.
- In a small saucepan, heat the butter and garlic over medium heat, swirling the pan occasionally, until the butter has melted, 2 to 3 minutes. Turn off the heat, set aside to cool for 5 minutes, then stir in the onion powder, paprika, cumin, salt, hot sauce, and Worcestershire sauce.
- In a large bowl, combine the pumpkin seeds, pretzels, sesame sticks, corn kernels, and walnuts. Add the butter mixture and use your hands to gently mix until everything is thoroughly coated.
- Transfer the mixture to the prepared baking sheets and bake until the pumpkin seeds and walnuts are lightly toasted and the mixture is mostly dry, about 1 hour, stirring every 10 minutes. Remove from the oven and let the mix cool completely on the baking sheets. The mix can be stored in zip-top bags or other airtight containers at room temperature for 1 to 2 months.