Spiced Glazed Nuts and Pretzel Mix

Name: Spiced Glazed Nuts and Pretzel Mix
Yield: 1 serving
Ingredients: 2 cups (200g) mixed raw nuts; 1 tablespoon (15g) unsalted butter; 3 tablespoons (45g) dark brown sugar; 1/2 teaspoon ground cinnamon; 3/4 teaspoon cayenne or red pepper powder; 1 1/2 tablespoons maple syrup; 1 teaspoon Flaky sea salt or kosher salt; 2 cups (100g) small pretzel twists

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Cuisine
American

Spiced Glazed Nuts and Pretzel Mix

Iris Warren

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Adapted from The Sweet Life in Paris Glazing the nuts with spices and adding a touch of sweetness, makes this the perfect nibble before dinner with an aperitif. 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. Note that the salt is added after the nuts are stirred, so it doesn’t dissolve. And be sure to use coarse salt, which has an appealing, crunchy texture and more delicate flavor than ordinary table salt.

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Ingredients

2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
1 tablespoon (15g) unsalted butter melted
3 tablespoons (45g) dark brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne or red pepper powder (see Note, below)
1 1/2 tablespoons maple syrup
1 teaspoon Flaky sea salt or kosher salt
2 cups (100g) small pretzel twists

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Instructions

Spread the nuts on a baking sheet and roast in a 350ºF (180ºC) oven for 10 minutes, stirring once for even toasting.
In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.
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.

Notes

Note: I usually make these with cayenne pepper, although occasionally I've gotten a message from someone saying that they were a bit too spicy for their tastes. You can use a milder red pepper powder such as ancho chile, chipotle, pimente d'Espelette, or paprika, smoked or sweet. Or you can dial the cayenne pepper down to 1/4 or 1/2 teaspoon according to your tastes, although I use the full-on amount noted in the recipe when I make this and haven't had anyone tell me they were too spicy.