It is the 4th Monday of the month and that means it is time for another rendition of The Secret Recipe Club. This month my assigned blog was Nora of Natural Noshing. I laughed when I first went to explore her blog because her latest post was a Secret Recipe Club recipe that I also picked. Clearly we have similar tastes.
I was hungry when I started searching Nora's blog. Probably not a good thing when you are trying to find a recipe. Or maybe a very good thing. I found that she has a snack area in her recipe archives and I went to work. The Honey Roasted Snack Mix immediately struck my eye and that is what I ended up making for this post. However she also has three ingredient deviled eggs which I saw last month during the round up and bookmarked.
We had guests over the weekend and I made this for easy snacking throughout the weekend. The trouble was when the batch was first done I sampled some only to find that it was so good I wanted to eat much, much more. I resisted and swore my husband off until our guests arrived.
The combination of nuts and pretzels is a perfect crunchy treat with a little sweet and a little salty. A bit more sweet than salty which is right up my alley. I cannot wait to make more to bring for my afternoon work snack.
Honey Roasted Snack Mix
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Keywords: bake snack almond pretzels peanuts cashews
Ingredients (Makes approximately 3 cups)
- 2/3 cup roasted, unsalted cashews
- 1/2 cup roasted, unsalted peanuts
- 1/2 cup roasted, unsalted almonds
- 2 1/2 Tbsp honey
- 2 Tbsp unsalted butter
- 1 tsp sea salt\\
- 1 1/2 cups mini pretzels
- 2 Tbsp coconut sugar
Preheat oven to 350F. Line a baking sheet with parchment or foil.
Combine honey and butter in a medium size bowl and microwave on 50% power level until butter is melted (about one minute). Add salt to the butter-honey mixture and stir to combine.
Add cashews, almonds and peanuts to the bowl and toss until evenly coated. Spread coated nuts on the baking sheet in a single, even layer and bake for 6 minutes. Remove from oven, stir once and place back in the oven to bake another 5 more minutes.
Remove baking sheet from oven and let cool slightly, then spoon into a large mixing bowl. Add sugar and toss to coat. Add pretzels and stir to combine. Let cool completely and store in an air-tight container for up to two weeks.
Recipe Notes: You can use roasted salted nuts and omit the extra salt in the recipe.
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