Sweet and Spicy Nut Mix

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

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


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.


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