eat: maple rosemary spiced pretzel & nut mix

This sweet and spicy mix is ridiculously easy to make, extremely addictive and suitable for special occasion and raucous get-togethers. Cards Against Humanity, anyone?

Adding maple syrup and fresh rosemary elevates humble nuts and pretzels into something extra special and delicious. It's munchery at its best and a great hostess gift to bring to holiday parties. My friends, family and neighbours are all getting a bag of this good stuff because who doesn't love an edible gift?

Maple Rosemary Spiced Pretzel and Nut Mix
Makes about 4 cups (300 gr)
Adapted from David Lebovitz' The Sweet Life in Paris

Here's what you need to make them:
2 cups (200 gr) mixed raw nuts; any combo of cashews, whole almonds, peanuts, pecan halves, pistachios and hazelnuts.
1 tablespoon (15 gr) unsalted butter, melted
3 tablespoons (45 gr) dark brown sugar
3 tablespoons (45 gr) roughly chopped fresh rosemary
1 1/2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/2 - 3/4 teaspoon cayenne pepper (adjust to your spice level)
3/4 teaspoon flaky sea salt or kosher salt
2 cups (100 gr) small pretzel twists

Line a large cookie sheet with foil or parchment. Spread the nuts in an even layer and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.

In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.

Add the warm nuts, stirring until coated. Then mix in the salt (if using, please see note below), pretzels and rosemary, and stir until the nuts and pretzels are completely coated.

Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Your house is going to smell amazing. Watch them carefully to make sure they don't burn. 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.

Happy munching!

• Notes:
• I used Kirkland mixed nuts from Costco. They are already toasted, so I just warmed them up in the oven for about 5 minutes at 350F and kept a close eye on them. 
• I melted the butter in a large bowl, so I could do all the mixing in that bowl, making one less thing for me to wash as well. 
• I omitted the salt because the pretzels were salted. If you decide to add salt, make sure to add it in after the nuts are stirred, so it doesn�t dissolve. And be sure to use coarse salt, which has an appealing, crunchy texture and more delicate flavor than ordinary table salt.