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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • 1 TBS unsalted butter, melted
  • 3 TBS dark brown sugar
  • 1â�„2 tsp. ground cinnamon
  • 3â�„4 tsp. cayenne pepper (or another red pepper)
  • 11â�„2 TBS maple syrup
  • 1 tsp. flaky sea salt or kosher salt (coarse salt has an appealing, crunchy texture and more delicate flavor than ordinary salt)
  • 2 cups small pretzel twists
Preheat oven to 350 degrees.
Spread the nuts on a baking sheet and roast 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 and pretzels, 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. 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.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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