Sweet and Spicy Pretzel and Nut Mix

By • December 18, 2010 • 4 Comments

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Author Notes: For his holiday party last year, my husband needed an hors d'oeuvre or snack to bring to his holiday party at work. We both love nuts--especially when they're roasted with sweet and hot spices--so I adapted this recipe from David Lebovitz. I changed the spice mix. The chocolate gives it some depth, and the ginger and cayenne add sweet heat. The great thing about this recipe is that you can make a ton of it. And the not great thing--you won't be able to stop eating it.drbabs

Makes about 8 cups

  • 4 cups large raw nuts (I used a combination of pecans, almonds and cashews)
  • 2 tablespoons butter, melted
  • 1/3 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne or aleppo pepper
  • 1 tablespoon unsweetened cocoa powder
  • 3 tablespoons maple syrup
  • 2 teaspoons kosher salt
  • 4 cups unsalted pretzel twists
  1. Heat the oven to 350. 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 till nuts are lightly roasted and beginning to smell fragrant.
  2. While the nuts are toasting, place the brown sugar, spices (not the salt), maple syrup and melted butter into a large bowl and stir together. Pour in the warm nuts and stir till coated.
  3. Add in the pretzels and salt and stir till thoroughly blended and coated, taking care not to break up pretzels. Spread the mixture onto the lined cookie sheet. Bake for 12-15 minutes, stirring twice during baking. Watch them carefully so they don't burn.
  4. Remove from the oven and cool completely. Using tongs, move the pretzels to a cooling rack so that they pretzels and nuts cool separately.
  5. Let everything cool completely before storing it. The snack mix will stay fresh for about a week when stored in an airtight container.
Jump to Comments (4)

Tags: gift, Holidays, sweet and savory

Comments (4) Questions (0)


6 months ago Ann Hyland

Just made this for a friends bday cocktail party: AMAZING! For real, this is a new fav:) Thank you! Btws, didn't use any foil or parchment it was totally fine, didn't stick at all.


6 months ago drbabs

Barbara is a trusted source on General Cooking.

Wow, thanks for letting me know! I'm so glad you liked it.


almost 3 years ago lorigoldsby

I made thisrecipe earlier this summer but omitted the cocoa powder for a friend who can't have it--it triggers migranes--so tasty, still sweet and spicy.


almost 3 years ago Niknud

Argh! This looks way to good. I know for a fact I would not be able to stop eating it and will NOT be making it this holiday season! :) BTW, thanks again for your help yesterday with the chocolate - it worked out perfectly and I gave you mad props in my recipe....now if I could just figure out how to submit it to the contest.....