Sweet and Spicy Nut and Pretzel Mix

Sweet and Spicy Nut and Pretzel Mix Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Set a timer to remind you of the nuts toasting in the oven.

Yield:

Serves 16 (serving size: about 1/3 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 34 Minutes

Nutritional Information

Calories 99
Fat 5.6 g
Satfat 1.1 g
Monofat 2.9 g
Polyfat 1.3 g
Protein 1.9 g
Carbohydrate 11.6 g
Fiber 1 g
Cholesterol 2.9 mg
Iron 0.9 mg
Sodium 129 mg
Calcium 25.6 mg

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

1. Preheat oven to 350°.

2. Combine brown sugar, 1 teaspoon thyme, salt, cinnamon, and red pepper in a small bowl.

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.

Note:

Hannah Klinger,

December 2012
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