Spiced Mixed Cocktail Nuts with Pretzels

Toss mixed nuts and mini pretzels with a spice blend of paprika, dry mustard and cinnamon.
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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 10 min
  • Yield: about 4 cups
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Cocktail Spice Blend:

3 tablespoons sugar

1 1/2 teaspoons paprika

1 1/2 teaspoons minced fresh thyme

3/4 teaspoon ground mustard

1/4 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper


Vegetable or canola oil, for oiling the baking sheet

1 large egg white

1 cup unsalted raw cashews

1 cup unsalted raw peanuts

1 cup unsalted raw pecans

1 cup unsalted raw walnuts

1 1/2 cups mini pretzels


  1. For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside.
  2. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
  3. Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans, walnuts and pretzels and toss to coat in the egg white. Add the spice blend and toss again to coat.
  4. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
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