Honey Roasted Snack Mix
First off, I would like to say a big “HAPPY BIRTHDAY” shout out to my wonderful and one-of-a-kind dad!!! I owe a great deal of who I am today to my dad, so I want to thank him for all that he has done for me and let him know I will always be his “little girl” no matter how old I get (he keeps reminding me of that…) Dad, I wish you the best birthday ever and am wishing I was back home so we could celebrate together.
I typically like to bake for others for their birthdays or special occasions…but since my dad lives in Texas and it’s blazing hot down there right now, I was afraid that most baked goods wouldn’t travel well unless they were ice-packed. He loves mixed nuts and snacky foods so I thought I’d whip up a sweet treat for his special day.
I used already-roasted nuts to put this snack mix together more quickly. After all, I did need to get it in the mail for his birthday and I was running short on time I’d like to make another batch using raw nuts (maybe walnuts, pecans and almonds!) and roast them on my own for ultimate freshness. I’m also thinking of flavor variations – adding some vanilla and cinnamon or maybe some chipotle powder to have a sweet, salty and spicy mix! Feel free to use your favorite variety of nuts and/or cereal to make your taste buds happy! This mix is addicting. I gave you your warning…
And now onto the recipe : )
Honey Roasted Snack Mix
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 or ghee
1 tsp sea salt, optional
1 1/2 cups mini gluten free pretzels (or other wheat-based pretzel if you can eat gluten)
2 Tbsp coconut sugar or other granulated sugar, optional
1. Preheat oven to 350F. Line a baking sheet with parchment or foil.
2. 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.
3. 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.
4. Remove baking sheet from oven and let cool slightly, then spoon into a large mixing bowl. Add sugar if using 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 (if it lasts that long!).
Recipe Notes: You can use roasted salted nuts and omit the extra salt in the recipe.