Honey-Chipotle Nut and Pretzel Mix

Ingredients

• 1 1/2 cups Fishers Whole Almonds
• 1 1/2 cups Fishers Whole Pecan Halves
• 2 Tbsp butter
• 1/4 cup granulated sugar
• 2 1/2 Tbsp honey
• 1 1/2 tsp chipotle chili powder
• 3/4 tsp fine sea salt
• 1/2 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 2 cups mini pretzels

Directions

1. Heat the oven to 350 degrees. Cover a baking sheet with parchment paper or use a silicone baking mat. Scatter the almonds and pecans across the pan in a single layer, then toast them for 5 minutes, giving them a toss partway through. Transfer the warm nuts to a large mixing bowl and set them aside.
2. In a small saucepan, combine the butter, sugar, honey, chipotle chili powder, sea salt, chili powder, onion powder and garlic powder. Cook over medium heat, whisking the whole time, until the mixture reaches a gentle boil. Take it off the heat right away.
3. Pour the hot glaze over the nuts and toss until they are coated. Add the pretzels immediately and fold gently so the coating reaches them too, before the sugar mixture has a chance to set.
4. Return the mixture to the lined baking sheet and arrange it in an even layer. Bake, stirring a couple of times and spreading it back out after each stir, until done, about 15 – 20 minutes.
5. Cool the mix fully, breaking apart the nuts and pretzels as it cools. Store at room temperature in an airtight container.