Sweet and Savory Nuts and Pretzels

What you will need:

1 cup unsalted whole pecans or cashews (or a mixture of both)

1 cup unsalted almonds

14 cup pumpkin seeds, preferably unsalted

3 TBS Patricia & Paul Aged Red Apple Balsamic Vinegar

1/4 tsp cayenne pepper

2 TBS Patricia & Paul Wild Mushroom & Sage Olive Oil

2 cups small pretzel twists

1 tsp flaky sea salt or kosher salt


Heat oven to 350 degrees. Toss cashews or pecans, almonds and seeds on a rimmed baking sheet lined with two sheets of heavy duty aluminum foil. Bake stirring occasionally for 8 – 10 minutes until the nuts and seeds are toasted and golden brown. Whisk Balsamic and cayenne in a bowl. Slowly add Olive Oil to the Balsamic mixture whisking to emulsify. Add nuts and seeds and toss to combine. Add pretzels and salt and toss again. Return mixture to the oven for an additional 10 – 12 minutes taking care not to burn. Allow to cool stirring to separate nuts and pretzels. Store in an airtight container for up to 1 week.