Spicy Nut and Pretzel mix

I made this snack, one of my favorites, to have on hand for Thanksgiving, and am surprised to see I haven't ever put it up on the blog.  Simple to make and very tasty--nice to have something that is sweet, salty, spicy, and crunchy.

Spiced glazed nuts and pretzel mix

adapted from http://www.davidlebovitz.com/2006/12/the-best-holida/  (Nice photos here of the final results)

makes about 4 cups; easily doubled

2 cups mixed raw nuts  (I like pecans, almonds, macadamia, and hazelnuts, but cashews and walnuts would be good too.)  

1 T. butter

3 T. dark brown sugar

1/2 t. ground cinnamon

3/4 t. chili powder

1-1/2 T. maple syrup

1 t. flaky sea salt (or kosher salt if you don't have sea salt)

2 cups small pretzel twists.

1.     Preheat oven to 350.

2.     Spread the nuts on a rimmed baking sheet and roast for 10 minutes, stirring once when halfway done.

3.     Put the butter in a medium-sized glass or ceramic mixing bowl and use the microwave to melt the butter.  Take out of the microwave and add the brown sugar, cinnamon, pepper and maple syrup (but hold off on the salt and pretzels).

4.     Add the warm nuts and stir until the nuts are completely coated.  Then stir in the salt and add the pretzels.

5.     Prepare the baking pan so that all this won't stick--grease lightly, or put a piece of aluminum foil on and grease that.  Or use a silicone mat if you have one, or a non-stick baking sheet.

6.     Spread the nut-pretzel mixture in the pan, and return to the oven for 13-15 minutes, stirring a couple of times during cooking to break up any clumps.  The baking is done when the nuts are toasty and the mixture is nicely glazed.

7.     Remove from the oven and cool completely, separating the nuts and pretzels as they cool.

Once cool, you can store the mixture in an airtight container for about a week.