Hot Honey Swicy Snack Mix

How to Make Hot Honey Swicy Snack Mix

1. 1

   Step 1: Prep pretzels and nuts

   Preheat the oven to 300°F (150°C). In a large mixing bowl, combine the mini pretzels and mixed nuts; set the bowl near your stovetop so you can quickly toss with the glaze in the next steps.

   For this step

   • 3 cupsmini pretzels
   • 2 cupsmixed nuts (roasted, unsalted recommended)
   
2. 2

   Step 2: Make the hot honey glaze

   In a small saucepan over medium heat, melt the butter. Add honey, brown sugar, hot sauce, cayenne, and sea salt, whisking until smooth and slightly thickened, about 1–2 minutes; do not let it boil vigorously. Taste and adjust heat or salt as desired.

   For this step

   • 4 tablespoonsunsalted butter
   • 1/3 cuphoney
   • 2 tablespoonslight brown sugar (packed)
   • 2 teaspoonshot sauce (such as sriracha)
   • 1/4 teaspoonground cayenne pepper
   • 3/4 teaspoonfine sea salt
   
3. 3

   Step 3: Coat the mix

   Pour the warm glaze evenly over the pretzels and nuts and use a heatproof spatula to fold thoroughly, ensuring most pieces get a light, even coating. Transfer the coated mix to a rimmed baking sheet lined with parchment, spreading into a single layer.
   
4. 4

   Step 4: Bake to set the glaze

   Bake for 10–12 minutes, gently stirring once halfway through so the glaze bakes onto the pieces and becomes glossy. Watch closely the last few minutes to avoid burning; the mix should be set and fragrant.
   
5. 5

   Step 5: Cool and finish

   Remove from the oven and let the mix cool completely on the sheet (about 20–30 minutes) — it will crisp as it cools. Once cooled, break apart any clusters, sprinkle with toasted sesame seeds if using, and store in an airtight container for up to 5 days.

   For this step

   • 1 tablespoontoasted sesame seeds (optional garnish)
   

1. Preheat the oven to 300°F (150°C). In a large mixing bowl, combine the mini pretzels and mixed nuts; set the bowl near your stovetop so you can quickly toss with the glaze in the next steps.
2. In a small saucepan over medium heat, melt the butter. Add honey, brown sugar, hot sauce, cayenne, and sea salt, whisking until smooth and slightly thickened, about 1–2 minutes; do not let it boil vigorously. Taste and adjust heat or salt as desired.
3. Pour the warm glaze evenly over the pretzels and nuts and use a heatproof spatula to fold thoroughly, ensuring most pieces get a light, even coating. Transfer the coated mix to a rimmed baking sheet lined with parchment, spreading into a single layer.
4. Bake for 10–12 minutes, gently stirring once halfway through so the glaze bakes onto the pieces and becomes glossy. Watch closely the last few minutes to avoid burning; the mix should be set and fragrant.
5. Remove from the oven and let the mix cool completely on the sheet (about 20–30 minutes) — it will crisp as it cools. Once cooled, break apart any clusters, sprinkle with toasted sesame seeds if using, and store in an airtight container for up to 5 days.