Angela was gracious to share this smash hit of a recipe. Recently a group of girls sat around a fire pit sipping wine and snacking on this mix. If you are a salty sweet kind of gal, you will love this. This time of year so many events pop up that require bringing a snack. I’m serving this at a pool party, bridge club (for my mom), Pokeno party, and husband’s work party. Perfect for all. I made a double batch and bagged it in gallon Ziploc bags. Enjoy!
6 cups mini pretzels
2 cups of oyster crackers
2 cups of unsalted peanuts
2 cups of cashews
1 cup maple syrup
1/4 cup of canola oil
3 Tbsp dry mustard
2 tsp kosher salt
1 tsp of cayenne pepper, more or less for spicy flavor
Toss together the crackers, pretzels, and nuts in a large bowl. Stir the syrup, oil, dry mustard, salt, and cayenne pepper in a smaller bowl. Gently add the wet ingredients to the dry ingredients until well coated. Bake at 325 on 2 large cookie sheets lined with parchment paper, tossing once for 25-30 minutes. Let cool and mix.
Store at room temperature for 3 weeks. Makes 6- 2 cup portions.