Looking for a new snack mix for the holidays?
Can you believe that Thanksgiving is just a week away. What’s happened the last few years that you blink and another year has gone by.
Thanksgiving happens to be my favorite holiday and if you’re like me, I’m always looking for new snack foods to serve during the T’day, Xmas or for that matter any time you have friends over OR just because you want a nice little munchy to go with that glass of wine in the evening.
I have been a follower of David Leibovitz Living the Sweet Life in Paris blog since before we went to France three years ago. As usual for that trip I was searching for places to eat while in Paris and then the week we were spending in Provence and I came across some recipes of David’s and have followed his site ever since. His cookbook My Paris Kitchen was voted best cookbook of the year in 2014 by Amazon.
Almonds, pecans and peanuts were already in my freezer so I decided to use a mix of all three. If you want a gluten free snack, substitute gluten free pretzels for the regular ones. I couldn’t wait to try this mix out on friends. I’m upping his 1 1/2 tablespoon of pure maple syrup to 2 tablespoons and changing the dark brown sugar the next time I make them to light brown sugar.
Some of our favorite meals in France — Verjus in Paris (had that reservation about 6 months before the trip) and Le Bistrot du Paradou in Paradou, France (had this one for several months and we were the only Americans in the place.) was one of our best food experiences ever. Reading David’s blog had me yearning for some of that food.
Since I’m sure none of you (maybe a few) have seen David Leibovitz’s blog, I’m sharing his recipe with you and maybe you will become one of his followers.
BLAST FROM THE PAST: Paris, Provence and a Few Pounds is about our food adventures while in France. Hope you will give it a read.
I only used three kinds of nuts, peanuts, almonds and pecans and the only other ingredient was pretzels. David added some hazelnuts to the mix which I think would be good. Also, I didn’t not have raw peanuts but had dry roasted ones.
Beautiful spices. next time I am using light brown sugar instead of dark brown because I thought mix was a little too dark looking.
Toss the nut/pretzel mix with the spices and syrup.
Spread on cookie sheet and bake.
After removing from oven, separate the mixture so it doesn’t clunk together.
- 2 cups (200 gr) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
- 1 tablespoon (15 gr) unsalted butter, melted
- 3 tablespoons (45 gr) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon cayenne pepper (or another red pepper)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon flaky sea salt or kosher salt
- 2 cups (100 gr) small pretzel twists
- Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
- 2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
- 3. Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.
- 4. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. 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.