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Sweet and Spicy Nut and Pretzel Mix

Photo: Johnny Autry; Styling: Cindy Barr

Hands-on time 20 mins
Total time 34 mins
Yield Serves 16 (serving size: about 1/3 cup)
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

Nutrition 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

How to Make It

  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.