Hello, my name is Lisa and I’m a snacker.  And one of my absolute favorite snacks is something sweet, salty, a little bit spicy, and it has to be crunchy.  These sweet and spicy nuts hit the spot every time.  I eat them by the handfuls, and love them sprinkled in salads (like this pear salad), over yogurt, on a charcuterie board and they also make excellent Christmas gifts.  I love buying mini mason jars, filling them with these sweet and spicy nuts, and then tying a festive bow with a sparkly gift tag.  

Instead of the usual Chex Mix, up your game with this sweet and spicy mixture.  The great thing about these easy and quick spiced nuts is you can literally use your favorite combination of nuts.  Do you love walnuts and pecans?  Or maybe you’re a fan of brazil nuts and cashews? Use whatever nuts you like!  The most important thing is to keep an eye on them.  You’ll be roasting them twice — and both times you’ll need to keep an eagle eye to be sure they get toasted and not burnt.  The roasting times are based on my oven, but you might need more, or less, time depending on how hot your oven is…..so don’t leave your kitchen while they’re roasting. 

Ok…..now for a little FAQ!

Can I make these in my toaster oven?

Sure!  You’ll need to adjust the time accordingly (they’ll probably take less time…..but keep an eye to be sure!), but you can absolutely make them in your toaster oven.  

Can I make them spicier?

Of course! You do you, my friend.  If you want them spicier, add another 1/4-1/2 teaspoon of cayenne pepper and reduce the amount of maple syrup.  

How long will they last?

If you’re lucky enough, they’ll last up to one week — just be sure to store them in a sealed container in your fridge.  At my house, they disappear so fast I’m lucky if they last 2 days.  

Spiced Nuts and Pretzels

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Total Time: 30 minutes minutes

Servings: 10

Ingredients

• 4 cups  large raw nuts  (I like to use pecans, almonds, and cashews. Use your favorite nuts.)
• 2 tablespoons  butter, melted
• 1/3  cup  dark brown sugar
• ½ teaspoon  cinnamon
• 1 teaspoon  allspice
• 1/2 teaspoon  ground cloves
• 1 teaspoon  ground ginger
• 1 teaspoon  ground cayenne pepper
• 1 tablespoon  unsweetened cocoa powder
• 3 tablespoons  maple syrup
• 2 teaspoons  kosher salt
• 4 cups  unsalted pretzel twists  (if you can’t find unsalted, you can use salted pretzels. If you use salted pretzels be sure to cut the amount of added salt in ½)

Instructions

• Heat the oven to 350° F. Line a large cookie sheet with foil or parchment. Spread the nuts in an even layer and bake for about 10 minutes, turning the cookie sheet and stirring halfway through, just until the nuts are lightly roasted and become fragrant. Keep an eye on the nuts! As soon as they become fragrant they are done.
• While the nuts are toasting, in a large bowl stir together the melted butter, sugar, cinnamon, allspice, cloves, ginger, cayenne pepper, cocoa powder, and maple syrup. Add the warm nuts to the spice mixture, and stir until the nuts are completely coated. Then add in the pretzels and salt. Stiruntil thoroughly blended and coated, taking care not to crush the pretzels.
• Spread the mixture onto the lined cookie sheet. Bake for 12 to 15 minutes, stirring twice during baking. Watch them carefully so that they don't burn.
• Remove the mixture from the oven and let everything cool completely before storing it.
• Store in an airtight container. The mixture should last about a week……but it’s doubtful this tasty mix will last that long!

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!