Everybody, meet the perfect last-minute holiday snack, Sweet ‘n’ Savory Roasted Nuts and Pretzels.
Not sure about you guys, but I am such a sucker when it comes to anything salty like nuts and pretzels. Once I start, I just cannot stop, and this snack mix is the worst of them all.
It. Is. ADDICTING.
But it’s cool, because it’s Thanksgiving week and I have decided that anything goes…
Speaking of Thanksgiving week?! Oh my gosh, Thanksgiving is basically just one day away, I am so excited. Currently, my family and I our on our way to Cleveland to spend the holiday with extended family. We don’t normally head back to Ohio for holidays, but with my grandma’s passing in August, this was something my mom and her siblings really wanted to make happen this year. So the Gerard Fam is headed back to CLE for a few days. I’ll be mixing work with family time (as usual), but totally taking Thanksgiving off to cook a (hopefully) delicious meal and hang with family.
We’re staying at my grandparents. Mom and I will be hosting around thirty + people for Thanksgiving dinner, so not exactly a simple meal, but I’m excited to just be cooking for people I love. Curious what you guys do for Thanksgiving? For our family, Christmas is always the more celebrated holiday with the most traditions, but I’m sure this year’s Thanksgiving will be one for the books. It’s a pretty big group, with many, many personalities, so it should be interesting to say the least.
Let’s just put it this way, I expect to have plenty of fun stories to share come Monday.
With so many people coming to dinner on Thursday, I know that having snacks all throughout my grandparent’s house is going to be a must. At Christmas, I always make my mom’s Chex Mix, but for Thanksgiving I like to do something just a little different.
Chex Mix can only be eaten at Christmas…I have rules. Don’t judge.
Here’s the thing, I still wanted that extra salty component that Chex Mix offers, but I thought it would be good to throw in a little heat, a little savory, and even a little sweetness. It might seem like kind of a lot, but trust me, it works.
I used a whole bunch of raw mixed nuts (almonds, cashews, pecans, walnuts, and peanuts…the cashews are my personal favorite) along with the classic pretzel twists. I roasted the nuts until toasted, then added a little soy sauce for saltiness, some spices, plus a little maple syrup for a touch of sweet to balance the spice. Lastly I added some extra rosemary for decoration.
Seriously, I’m really not sure snacks can get any better. These are beyond delicious, and as I mentioned, they’re pretty addicting. Stopping yourself from eating these takes some serious self-control. I know, that sounds a bit dramatic, but at least that was the case for me.
Just make a batch and you’ll quickly understand what I’m talking about. These are spicy, hinted with flavors of rosemary, touched with just a little sweetness, and extra salty…which is how all snack mix needs to be.
My plan is to make a big batch tomorrow, I’m talking a triple batch (again thirty people + very hungry brothers). Then I’ll set the bowls of nuts/pretzels out around the house for snacking. My grandma always had candies and bowls of nuts scattered throughout her house during the holidays, so this feels pretty on point and in good memory of how she used entertain.
Another tradition of my grandmas I’ll be carrying on this Thanksgiving? Setting the table on Wednesday night. I do this every single time I entertain. It’s one of the greatest tips my grandma ever taught me. Well, this and how to make her Dutch Baby (cookbook recipe), which yes, I will be making Thanksgiving morning along with this pumpkin spice french toast.
Hoping you are all getting as excited for Thanksgiving as I am!
PS. Do you have your menus set? Are you making some HBH recipes? I cannot wait to hear about how everything turns out. My fingers are crossed that everything turns out delicious!
Sweet 'n' Savory Roasted Nuts and Pretzels
Servings: 6 cups
Calories Per Serving: 701 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 4 cups mixed raw nuts
- 2 cups pretzel twist
- 2 tablespoons salted butter, melted
- 2 tablespoons low sodium soy sauce or tamari
- 1/4 cup real maple syrup
- 1 tablespoon chopped fresh rosemary, plus more for serving
- 1 1/2 -2 teaspoons cayenne pepper
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon each onion and garlic powder
- 1 teaspoon kosher salt
- 1. Preheat the oven to 350 degrees F. 2. On a parchment lined baking sheet, combine the nuts and spread in a single layer. Transfer to the oven and roast for 15-20 minutes or until lightly golden and toast. Remove from the oven and add the pretzels, butter, soy sauce, maple, rosemary, cayenne, chili powder, paprika, onion powder, garlic powder, and salt. Toss well to evenly combine. Return to the oven and roast for another 10-15 minutes or until the nuts are glazed. 3. Serve warm with additional rosemary or cool completely and store in an air tight container for up to 2 weeks.
View Recipe Comments
Nutritional values are based on one cup
Sharing a bowl? Yeah, probably not the best option!
PS. for all those looking for a healthy pumpkin pie recipe, I am sharing my all time favorite over on The Chriselle Factor today. Trust me, you need to give this healthy pie a try!