Spicy Glazed Nut Mix: Foodie Gift #21

Okay, we’re getting down to the finish line here, and if you are like me, you have found that you have missed a couple of folks you wish to gift, and today is NOT a day you want to spend going shopping. So, you have to take a look at what is left from all the cooking, baking and preparing you’ve done so far and see what is left.


This recipe is great for all those leftover nuts that you may have on hand from preparing various cookies and candies, and is very flexible regarding the mix of nuts you can use. AND it’s darn good as well!  I know I found it on the web, but for once I have not remembered to keep the site info, so my apologies for not being able to credit the source. When I find it, I’ll be sure to add it here!


Very quick to fix and very tasty, here is the:


Spicy Glazed Nut Mix

About 4 cups


2 cups mixed nuts (untoasted); any combination of cashews, whole almonds, pecan halves, and hazelnuts1 tablespoon unsalted butter, melted

3 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

3/4 teaspoon cayenne pepper (optional if you don’t like this kind of spicy)

1 1/2 tablespoons maple syrup

1 1/2 teaspoons coarse or kosher salt (kosher is best, but regular salt will do)

2 cups small pretzel twists (or other pretzel bits, crispy cereal, whatever)



1. Spread the nuts on a baking sheet and roast in a 350 degree oven for 12 minutes, stirring once for even toasting.

2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup. Add the warm nuts, pretzels, and salt, and stir until the nuts and pretzels are completely coated.

3. Spread the mixture back on the baking sheet and return to the oven for 10 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.

Once cool this mixture can be stored in an airtight container for up to a week.


  1. says

    Hey! I just found your site and really like it. I am planning on making the sticky chicky wings tonight=) Anyhow, is this the David Lebovitz recipe? I think I made something very similar from his site several months ago.

    My Yummy Life

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