GREAT to snack on with drinks, or on a road trip, or to bring for a party.
Glazing the nuts with spices and adding a touch of sweetness, makes this the perfect nibble before dinner with beer or a cocktail. I melt the butter in a large bowl, so I can do all the mixing in that bowl, making one less thing for me to wash as well.
The salt is added after the nuts are stirred, so it doesn’t dissolve. And be sure to use a coarse or flaky salt. If you’re going to use already roasted nuts you’ll need to cut the time they’re in the oven.
2 cups mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts (Trader Joe’s is a great place to get these).
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper (or another red pepper)
1 1/2 tablespoons maple syrup
1 teaspoon flaky sea salt or kosher salt
2 cups small pretzel twists
1. Spread the nuts on a baking sheet and roast in a 350F oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
3. Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.
4. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.