TOFFEE NUT SNACK MIX (Adapted from Martha Stewart Living)

I’ve been wanting to try this recipe for awhile, so I thought “why not have it for Ross’ birthday?”  I love anything that’s salty AND sweet, and I adore toffee, so it should be the perfect snack mix!  It’s super easy to make and keep on hand in airtight containers.

2 cups toasted whole-wheat cereal squares (such as Chex) – just toss on a cookie sheet for ~ 5 minutes at 350 degrees F
3/4 cup pretzel sticks
1 cup whole raw almonds
1 cup roasted unsalted peanuts
1/3 cup toffee bits (like Heath Bars)
3/4 stick unsalted butter
5 sprigs thyme
1 TBSP packed dark-brown sugar
1 TBSP dry mustard
1/2 tsp coarse salt

Preheat oven to 325 degrees F. In a large bowl, combine the toasted cereal, pretzels, almonds, peanuts, and toffee bits.

Melt butter in a small saucepan over medium-high heat, stirring until golden brown, about 5 minutes.

Remove from heat and stir in thyme. (Butter will splatter.) Stir in brown sugar, mustard, and salt.

Add to cereal mixture and toss until evenly coated.

Spread in an even layer on a rimmed baking sheet.

Bake, stirring halfway through, until nuts are toasted and toffee begins to melt, about 15 minutes. Let cool and discard thyme. Store in an airtight container.

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