2 cups mixed raw nuts (I used almonds, cashews and pecans)
1 tablespoon butter, melted
3 tablespoons brown sugar
1/2 teaspoon cinnamon
3/4 teaspoon cayenne pepper or chili powder
1 1/2 tablespoons maple syrup
1 teaspoon flaky sea salt such as fleur de sel
2 cups mini pretzel twists
Spread the nuts on a baking sheet and roast in a 350 degree oven for 10 minutes, stirring once for even toasting.
In a medium bowl mix together the melted butter, brown sugar, cinnamon, pepper and maple syrup.
Add warm nuts and stir until the nuts are completely coated. Then stir in the salt.
Mix in the pretzels, then spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring several times during cooking to make sure the brown sugar isn't clumping. The exact baking time will vary, but the nuts are done when they are nice and toasty, and the mixture is nicely glazed.
Remove from the oven and cool completely, separating the nuts and pretzels as they cool. Store in an airtight container.