Spicy Maple Glazed Nuts and Pretzels

It’s Super Bowl weekend and that means it’s snack time. I always have an abundance of nuts and salty snacks in the pantry and I decided to turn some of those into a delicious sweet and spicy mix to enjoy during the game. It’s packed with protein and could easily be made gluten-free if you want to swap in gluten-free pretzels. Game on!

1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.
2. Combine almonds, cashews, peanuts and pretzels in a large bowl.

3. In a separate bowl, combine melted butter, maple syrup, salt, vanilla, thyme, cinnamon and cayenne.

4. Pour maple mixture over the pretzel/nut mixture and stir until well coated. Spread onto the prepared baking sheet and bake for 25 minutes, stirring halfway through baking to ensure everything bakes evenly.

5. Once out of the oven, allow to cool completely before enjoying. Store in an airtight container for up to 2 weeks at room temperature.

Spicy Maple Glazed Nuts and Pretzels

Serves 12

All you need:

2 cups whole raw almonds

2 cups mini pretzels

2 cups raw cashews

1 cup unsalted dry roasted peanuts

2 tablespoons unsalted butter, melted

2 tablespoons pure maple syrup

1 1/2 teaspoons kosher salt

1 teaspoon pure vanilla extract

2 sprigs fresh thyme, leaves removed from their stems

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

All you do:

1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.
2. Combine almonds, cashews, peanuts and pretzels in a large bowl.
3. In a separate bowl, combine melted butter, maple syrup, salt, vanilla, thyme, cinnamon and cayenne.
4. Pour maple mixture over the pretzel/nut mixture and stir until well coated. Spread onto the prepared baking sheet and bake for 25 minutes, stirring halfway through baking to ensure everything bakes evenly.
5. Once out of the oven, allow to cool completely before enjoying. Store in an airtight container for up to 2 weeks at room temperature.