Photo: Johnny Autry; Styling: Cindy Barr
Recipe from Cooking Light

Set a timer to remind you of the nuts toasting in the oven.

Ingredients

  • 3 tablespoons brown sugar
  • 2 teaspoons chopped fresh thyme, divided
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1/2 cup pecans
  • 1/2 cup blanched almonds
  • 1 1/2 tablespoons butter
  • 3 cups tiny unsalted pretzels
  • 1 cup crispy rice cereal squares (such as Rice Chex)
  • 2 tablespoons maple syrup

Preparation

Hands On: 20 Minutes
Total: 34 Minutes

  1. 1. Preheat oven to 350°.
  2. 2. Combine brown sugar, 1 teaspoon thyme, salt, cinnamon, and red pepper in a small bowl.
  3. 3. Combine pecans and almonds on a jelly-roll pan. Bake at 350° for 10 minutes or until the nuts begin to brown. Combine the pecan mixture and butter in a medium bowl, stirring until butter melts. Gently stir in pretzels, cereal, and syrup. Sprinkle the sugar mixture evenly over pretzel mixture; toss gently to coat. Spread pretzel mixture in a single layer on jelly-roll pan. Bake at 350° for 10 minutes, stirring once. Sprinkle with the remaining 1 teaspoon thyme. Cool completely.
Hannah Klinger,
December 2012

Nutritional Information

  • Calories: 99
  • Fat: 5.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 1.9g
  • Carbohydrate: 11.6g
  • Fiber: 1g
  • Cholesterol: 2.9mg
  • Iron: 0.9mg
  • Sodium: 129mg
  • Calcium: 25.6mg