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2
cups mixed nuts
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2
cups small checker pretzels or other small pretzel twists
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1
cup packed brown sugar
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1/4
cup water
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1/2
- 1
teaspoon ground nutmeg
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2
cups miniature chocolate chip cookies and/or bite-size rich round sandwich crackers with peanut butter filling
1. Preheat oven to 300 degrees F. Line a baking sheet with foil; butter the foil and set aside. In a large bowl combine nuts and pretzels; set aside.
2. In a medium skillet combine brown sugar, water, and nutmeg. Cook and stir over medium heat until sugar is dissolved. Heat to boiling. Reduce heat to medium and simmer about 5 minutes or until mixture is thickened and syrupy. Drizzle sugar mixture over nut mixture, tossing to coat. Spread onto prepared baking sheet. Bake 10 minutes. Stir; spread on another piece of foil. Allow nut mixture to cool.
3. Break nut mixture into small clusters. Stir in cookies and/or sandwich crackers. Store in an airtight container up to 4 days. Makes about 16 (1/2-cup) servings.
- Servings Per Recipe 16,
- Calories 216,
- Protein (gm) 4,
- Carbohydrate (gm) 26,
- Fat, total (gm) 12,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Sodium (mg) 233,
- Potassium (mg) 166,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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