Spiced Glazed Nuts and Pretzel Mix
About 4 cups (300 g)
Adapted from The Sweet Life in Paris.You can use any mix of raw nuts that you want, but I’m pretty partial to some pecan halves tossed in the mix. With the bit of heat from the pepper powder, their toasty flavor provides exactly the right balance. I use a non-stick baking sheet which helps keeps the nuts form sticking during the second baking (step #4). But if you don’t have one, you can use a lightly-greased baking sheet (grease it after the nuts are toasted on it) or a silicone baking mat.Note that the salt is added after the nuts are stirred, so it doesn’t dissolve. And be sure to use flaky sea salt, which has a more delicate flavor than ordinary table salt.
2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, walnuts, almonds, pecan, and hazelnuts
1 tablespoon (15g) butter, salted or unsalted, melted
3 tablespoons (45g) dark brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne or red pepper powder
1 1/2 tablespoons maple syrup
1 teaspoon flaky sea salt, such as fleur de sel, or kosher salt
2 cups (100g) small pretzel twists
1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, pepper, and maple syrup. (In the winter, I put the butter in the bowl and melt it on the radiator.)
3. Add the warm nuts, and stir until the nuts are completely coated. Then stir in the salt.
4. Mix in the pretzels, then spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring a couple of time during cooking to make sure the brown sugar isn’t clumping. The exact baking time will vary, but the nuts are done when they are nice and toasty, and the mixture is nicely glazed.
5. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.