Spiced Nuts

There are quite a few options out there for spiced nut mixes. This one comes from David Lebovitz' web site, and is a bit on the spicy side--to tone that aspect down for a mortal crowd, consider a less spicy pepper, going with smoke paprika as a sub, or halving or quartering the cayenne. 2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts 1 tablespoon (15g) unsalted butter, melted 3 tablespoons (45g) dark brown sugar 1/2 teaspoon ground cinnamon 3/4 teaspoon cayenne or red pepper powder 1 1/2 tablespoons maple syrup 1 teaspoon flaky sea salt or kosher salt 2 cups (100g) small pretzel twists 1. Spread the nuts on a baking sheet and roast in a 350ºF (180ºC) 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.