We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Honey Mustard–Roasted Nuts & Pretzels
Holiday 2023
Pretzels bring the party to this easy-to-make snack mix. With its honey-mustard coating, it’s the perfect combo of savoury and sweet.
Makes 5 cups (1.25 L) or 6 to 8 servings
1 cup (250 mL) raw almonds
1 cup (250 mL) raw pecans
1 cup (250 mL) raw cashews
1/4 cup (60 mL) honey
2 tbsp (30 mL) prepared yellow mustard
2 tbsp (30 mL) mustard powder
1/2 tsp (2 mL) cayenne powder
2 cups (500 mL) small pretzel twists
1/2 tsp (2 mL) fine sea salt
1. Preheat oven to 325°F (163°C).
2. Combine almonds, pecans and cashews on a large rimmed baking sheet lined with parchment paper. Bake in centre of oven, stirring halfway through, until light golden-brown, about 12 to 15 minutes.
3. Whisk honey with mustards and cayenne in a large bowl. Stir in nuts and pretzels until evenly coated. Sprinkle with half the salt, stir once or twice, then sprinkle with remaining salt. Scrape nut mixture onto baking sheet and arrange in a single layer. Return to oven and bake, stirring halfway through, until browned (mixture will still be sticky), about 15 minutes. Cool on baking sheet until coating hardens. Break up large clumps before serving. Snack mix will keep well, in an airtight container at room temperature, up to 1 week.
Makes 5 cups (1.25 L) or 6 to 8 servings
