The holidays aren’t over yet! Whip this up for 2016 New Year’s Eve bash or make it for you to keep all for yourself.
Be warned though- this crunchy snack is super addictive and will go FAST, thanks to the satisfying combination of sweet and salty, followed by a subtle kick of smoky spice.
To up the nutrition, I recommend using Newman’s Own spelt pretzels. If you’re gluten free, don’t let that stop you- gluten free brands, such as Gratify or Glutino, work perfectly.
Note: If you don’t have flaky sea salt, such as Maldon, reduce salt to 1 teaspoon. For smoke lovers, up the smoke factor by substituting half the salt with smoked sea salt.
More importantly: I strongly recommend serving with rosemary gin martinis or a good IPA;).
Sweet and Smoky Rosemary Pretzel Mix
300 grams (about 3 cups) small pretzel twists, preferably unsalted
250 grams (about 2 cups) mixed nuts
4 tablespoons unsalted butter or coconut oil
5 tablespoons organic sugar crystals
2 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1 teaspoon smoked sweet paprika
3 tablespoons minced rosemary
1 1/2 teaspoons flaky sea salt (such as Maldon or fleur de sel)
What to do:
Preheat oven to 325 degrees Fahrenheit and line two sheet pans with parchment paper.
Weigh/measure pretzels and nuts and mix in a large bowl.
Melt butter or coconut oil in a small saucepan over low heat or in a small bowl in the microwave. Stir in sugar, maple syrup, cayenne, paprika, rosemary and salt. Pour over pretzels/nut mixture and incorporate with a large spoon.
Spread onto lined sheet pans and bake for 40 minutes, stirring at least once, until glaze is set. Remove from oven and let cool completely on pan before serving or storing.