Spicy-Savory Snack Mix |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 | 25 minutes | Place mixture in an airtight container and store for up to 1 month in the refrigerator or for up to 3 months in the freezer | ||||||||
| INGREDIENTS: | ||
| 1 cup whole almonds or peanuts | 3/4 cup pecan halves | 1/4 cup hazelnuts (filberts) |
| 2 tablespoons butter | 2 tablespoons finely snipped fresh rosemary or 1 teaspoon dried rosemary, crushed | 2 tablespoons packed brown sugar |
| 2 teaspoons soy sauce | 1/2 to 1 teaspoon crushed red pepper | 3 cups pretzel nuggets |
| 1 | Preheat oven to 375 F. In a 15x10x1-inch baking pan, spread almonds, pecan halves, and hazelnuts in a single layer. Bake about 8 minutes or until nuts are lightly toasted, stirring once or twice. |
| 2 | Meanwhile, in a large saucepan, melt butter over medium heat. Remove from heat. Stir in rosemary, brown sugar, soy sauce, and red pepper. Add nuts and pretzels to butter mixture and toss to coat. Turn out onto baking pan. Cool. |