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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!
- Preheat oven to 325. Line a rimmed baking sheet with parchment paper.
- Combine almonds, cashews, peanuts and pretzels in a large bowl.
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3. In a separate bowl, combine melted butter, maple syrup, salt, vanilla, thyme, cinnamon and cayenne.
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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.
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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.
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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:
- Preheat oven to 325. Line a rimmed baking sheet with parchment paper.
- Combine almonds, cashews, peanuts and pretzels in a large bowl.
- In a separate bowl, combine melted butter, maple syrup, salt, vanilla, thyme, cinnamon and cayenne.
- 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.
- Once out of the oven, allow to cool completely before enjoying. Store in an airtight container for up to 2 weeks at room temperature.