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This recipe was featured in Game Day Eats.
Barbara Reiss | Pedernales EC
It will be hard to keep from diving into this snack mix while it cools. Fragrantly spiced with just a bit of heat, it will stay fresh for about a week when stored in an airtight container.
4 cups mixed raw nuts, such as pecans, almonds and cashews
1/3 cup dark brown sugar
3 tablespoons maple syrup
2 tablespoons (1/4 stick) butter, melted
1 tablespoon unsweetened cocoa
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4–1 teaspoon cayenne pepper, to taste
4 cups unsalted pretzels
2 teaspoons kosher salt
1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with foil or parchment. Spread the nuts in an even layer and bake about 10 minutes, turning the sheet and stirring halfway through, just until the nuts are lightly toasted and become fragrant.
2. While the nuts are toasting, place the brown sugar, maple syrup, melted butter, cocoa and spices in a large bowl and stir to combine. Pour in the warm nuts and stir until well coated.
3. Add in the pretzels and salt, and stir until thoroughly blended and coated, taking care not to break up pretzels. Spread the mixture onto the baking sheet. Bake 12–15 minutes, stirring twice during baking and watching to make sure nuts do not burn.
4. Remove from the oven and let cool completely on the pan before storing in an airtight container.