Honey Roasted Snack Mix #secretrecipeclub

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

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Keywords: bake snack almond pretzels peanuts cashews

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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

Instructions

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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