Rosemary Spiced Pretzel Bar Mix


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Rosemary Spiced Pretzel Bar Mix
Ingredients: 100g (2 cups) pretzels (butter waffle pretzels work best)
200g (2 cups) halved pecans
280g (2 cups) whole raw almonds
2 tablespoons fresh cut rosemary, finely chopped
85g (¼ cup) raw organic honey (or brown rice malt)
2 tablespoons cacao butter (or organic coconut oil), melted
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
½ teaspoon smoked paprika
 large pinch pink Himalayan salt, and freshly ground black pepper

Method: 
  1. Preheat the oven to 180°C / 350°F/ Gas mark #4. 
  2. In a bowl, toss the pecans and almonds with the honey, cacao butter, chopped rosemary, and cayenne. Spread the nuts, and pretzels on a greaseproof (or parchment) lined baking sheet and bake for 12-15 minutes, stirring occasionally, until browned and nuts are crisp. 
  3. Season the nuts with pink Himalayan salt and black pepper and toss repeatedly until cooled. Serve in a large bowl. Garnish with a fresh rosemary sprig.
*Note: It's important to use fresh herbs for this. Store the mix in an airtight container for up to one week.


 Recipe by FASHION TALES 
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