


Hot & Sweet Spiced Nuts Mix
Recipe - Stillwater

Hot & Sweet Spiced Nuts Mix
Prep Time5 Minutes
Servings6
Cook Time25 Minutes
Ingredients
2 cups Planter’s Classic Peanuts
2 cups Planter’s Honey Roasted Peanuts
3 tbsp butter, melted
3 tbsp honey
1½ tbsp brown sugar
1½ tsp salt
1 cup corn Chex cereal
1/2 cup pretzel squares
1 tbsp chili powder
1 tsp cayenne
½ tsp cinnamon
Directions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the butter, honey, brown sugar, salt, and spices. Add nuts, cereal, and pretzel squares, toss to coat.
- Spread nuts in a single layer on the prepared baking sheet. Bake for 10 minutes, stir, and bake for another 10–15 minutes, stirring every 5 minutes, until nuts are browned.
- Cool for about 10 minutes; while the nuts are still warm, stir to separate.
- Let the nuts cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
5 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings

Planters Cocktail Peanuts, Salted, 16 Ounce
2 for $5
With My Cub Rewards

Planters Peanuts, Honey Roasted, 66.5 Ounce

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

Essential Everyday Honey, 24 Ounce

Essential Everyday Sugar, Light Brown, Pure, 32 Ounce

Morton Salt, 26 Ounce

Chex Corn Cereal, Gluten Free, Oven Toasted, 12 Ounce

Snyder's of Hanover® Pretzel Snaps, 16 Ounce

McCormick Chili Powder, 2.5 Ounce

McCormick Ground Cayenne Red Pepper, 1 Ounce

McCormick Ground Cinnamon, 2.37 Ounce
Directions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the butter, honey, brown sugar, salt, and spices. Add nuts, cereal, and pretzel squares, toss to coat.
- Spread nuts in a single layer on the prepared baking sheet. Bake for 10 minutes, stir, and bake for another 10–15 minutes, stirring every 5 minutes, until nuts are browned.
- Cool for about 10 minutes; while the nuts are still warm, stir to separate.
- Let the nuts cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.