Maple & Mustard Pretzel nut mix

Everybody should expand their cooking repertoire with pretzels. This evangelical zest for these humble salty snacks might seem misjudged considering they are usually relegated to the back of the crisp cupboard, but take the time to experiment with them and you’ll reap the rewards. The miniature ready-to-buy versions are very low in fat and have a satisfying crunch, which can add interest to even the plainest of food. In this case, maple & mustard pretzel nut mix and my irresistible chocolate truffle cake on the previous post are taken to new heights with the addition of these salty, swirly beauties. The following recipe is especially perfect for the impending weeks of festivities that lie ahead…yes, Christmas is coming everyone! I usually make up a large batch as it keeps well in an airtight container – the sweet/salty burst alongside the heat from the mustard is wonderful partnered with an aperitif – offering complete peace of mind for those unexpected guests.

(And I feel it’s only right to share a recent pretzel phenomenon. ‘Pretzelphyte’ is the name given to loyal followers of pretzels, or pretzel aficionados if you will. Yes, this is a word and yes, I’m working on it..!)


Maple & Mustard Pretzel nut mix

Makes about 500g

100g salted pretzels
125g cashews
75g almonds
50g walnuts
50g hazelnuts
25g pine nuts
25g sunflower seeds
1 tbsp poppy seeds
1 tbsp mix of black and white sesame seeds
3 tbsp maple syrup
1 1/2 tbsp dijon mustard
1 tbsp hemp seed oil (or other such as olive oil)
1 1/2 tsp salt

1.Preheat the oven to 200c, fan 180C. Place the pretzels, nuts and seeds, oil, mustard,  maple syrup and salt in a bowl, then toss together until combined and evenly coated.
2. Spread the mixture on to a large baking tray lined with baking paper and cook for 12-15 minutes, or until golden. Set aside to cool, then break up the mixture before storing or serving. (this will keep in an airtight container in a cool place for up to a week)

Recipe, styling & photography: Natalie Seldon
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Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
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