Rating: 4.5 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Hannah Klinger
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
34 mins
Yield:
Serves 16 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

Nutrition Facts

99 calories; fat 5.6g; saturated fat 1.1g; mono fat 2.9g; poly fat 1.3g; protein 1.9g; carbohydrates 11.6g; fiber 1g; cholesterol 2.9mg; iron 0.9mg; sodium 129mg; calcium 25.6mg.
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