With the various mixes I’ve been making as of late, this one for a sweet and spicy nut mix that had a little kick to it seemed to be appropriate. Another Cooking Light recipe from the 2012 cookbook, this mix meets all of the different palate needs — sweet, salty, spicy, and perhaps a little bit savory.
It went great with a few beers with some friends and then having around the office to munch on in between meetings and such. It’ll definitely be on my list for when a snack is needed.
From Cooking Light 2012
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.