Rosemary-Bacon Nut Mix Recipe

Cooking Direction

• On a microwave-safe plate lined with 2 paper towels, arrange the bacon in a layer. Cover with 2 paper towels and microwave for about 6 minutes, until crisp.
• Let the bacon cool, then finely chop. Discard the paper towels and wipe off the plate. Line the same plate with a paper towel and spread the rosemary on it.
• Microwave for about 2 minutes, until the rosemary is dry. Finely chop the rosemary. In a large microwave-safe bowl, combine the olive oil with the honey, paprika and crushed red pepper.
• Microwave for about 45 seconds, until just bubbling. Add the pretzels and peanuts and stir to coat.
• Microwave for 4 minutes, stirring halfway through. Add the bacon and rosemary and stir gently to combine. Microwave for 4 minutes, stirring halfway through.
• Line a rimmed baking sheet with parchment. Spread the pretzel mixture on the prepared baking sheet and let cool completely before serving.

Cooking Tips

• This recipe leans more toward savory so if you prefer these to be sweeter, increase your maple syrup amount by a tablespoon.

Serving and Storage Tips

• Before serving, try zesting some additional orange skin over the top for a fragrant punch.
• Store in an air-tight container in the refrigerator for up to a week.