Sweet and Spicy Holiday Mix

This blend of sweet with spicy will make you want to make a double batch of this twist on an American Classic.  Mix and match the nuts per your preference.  

Ingredients

• 6 tablespoons brown sugar
• 4 teaspoons chopped fresh thyme, divided or 1 tsp dried thyme
• 1 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground red pepper
• 1 cup Cashews or Pecans
• 1 cup almonds
• 3 tablespoons butter
• 6 cups tiny unsalted pretzels (or fish-shaped pretzels) (I have used cheddar fish crackers as well)
• 2 cup crispy rice cereal squares (such as Rice Chex, bran, wheat or corn)
• 4 tablespoons maple syrup
• 1 cup dried cherries or cranberries

Directions:

• Preheat oven to 350°.

• Combine brown sugar, thyme, salt, cinnamon, and red pepper in a small bowl.

• Combine cashews and almonds on a jelly-roll pan.

• Bake at 350° for 10 minutes or until the nuts begin to brown. Combine the pecan mixture and butter in a medium bowl, stirring until butter melts.

• Gently stir in pretzels, cereal, and syrup. Sprinkle the sugar mixture evenly over pretzel mixture; toss gently to coat.

• Spread pretzel mixture in a single layer on a jelly-roll pan. Bake at 350° for 10 minutes, stirring once.

• Sprinkle with the remaining 1 teaspoon thyme and toss in the dried cherries.

Cool completely.