Sweet and Savory Nuts and Pretzels

Sweet and Savory Nuts and Pretzels

This tasty mix featuring pretzels, nuts, and dried cranberries in a sweet and savory glaze is an easy snack or appetizer to make for the winter holiday season. It’s also good for munching on while watching movies or sports. This makes about 5 cups. Photos by Evan Atlas.

Sweet and Savory Nuts and Pretzels
Author: 
Recipe type: Snack
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
This tasty mix featuring pretzels, nuts, and dried cranberries in a sweet and savory glaze is an easy snack to make for the winter holiday season.
Ingredients
  • 2 tbsp reduced-sodium soy sauce, to taste
  • 3 tbsp maple syrup or agave nectar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1–2 tsp BBQ spice or mesquite seasoning (see note)
  • 2 cups nuts, shelled, dry-roasted, and unsalted (a mixture of peanuts, cashews, and almonds is good, or just start with mixed nuts)
  • 3 cups small pretzels, preferably whole grain and salt-free
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 275°F.
  2. Combine the first 4 ingredients in a large mixing bowl and stir or whisk well to combine.
  3. Stir in the nuts and pretzels and toss quickly to coat them evenly.
  4. Spread on a parchment-lined baking sheet and bake for 15 to 20 minutes, stirring occasionally, or until the coating is fairly dry.
  5. Let cool, then break apart any sections that have clumped together.
  6. Stir in the cranberries, then transfer to a couple of serving bowls, or store in containers at room temperature until needed.


Note:
Find these seasonings among the BBQ blends in the spice section of supermarkets and natural foods stores. If you can’t find it, use 1 teaspoon chili powder.

Sweet and Savory Nuts and Pretzels snack

Sweet and Savory Nuts and Pretzels recipe

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3 Comments

  • Reply
    Bridget
    December 17, 2015 at 9:11 pm

    What temperature, please?

    • Reply
      Nava
      December 17, 2015 at 9:29 pm

      Oops, sorry about that Bridget, and thanks for noticing! The first instruction was cut off, and it’s been reinstated. The correct temperature is 275 degrees F.

  • Reply
    Bridget
    December 18, 2015 at 4:33 pm

    Thanks so much for your prompt reply Nava. I’m going to try this over the weekend-sounds so yummy!

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