2/3 cup roasted, unsalted cashews
1/2 cup roasted, unsalted peanuts
1/2 cup roasted, unsalted almonds
2 1/2 Tbsp honey
2 Tbsp unsalted butter or ghee
1 tsp sea salt, optional
1 1/2 cups mini gluten free pretzels (or other wheat-based pretzel if you can eat gluten)
2 Tbsp coconut sugar or other granulated sugar, optional
1. Preheat oven to 350F. Line a baking sheet with parchment or foil.
2. Combine honey and butter in a medium size bowl and microwave on 50% power level until butter is melted (about one minute). Add salt to the butter-honey mixture and stir to combine.
3. Add cashews, almonds and peanuts to the bowl and toss until evenly coated. Spread coated nuts on the baking sheet in a single, even layer and bake for 6 minutes. Remove from oven, stir once and place back in the oven to bake another 5 more minutes.
4. Remove baking sheet from oven and let cool slightly, then spoon into a large mixing bowl. Add sugar if using and toss to coat. Add pretzels and stir to combine. Let cool completely and store in an air-tight container for up to two weeks (if it lasts that long!).
Recipe Notes: You can use roasted salted nuts and omit the extra salt in the recipe.