Ingredients

Scale

1 bag (16 ounce) salted mini pretzel’s I used round, but you can use the thin sticks, or small pretzels

1 cup mixed nuts

1 1/2 sticks (3/4 cup) salted butter, melted

1 tablespoon Worcestershire

1 teaspoon Dijon mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons lemon pepper seasoning

1 teaspoon dried dill

1/2–1 teaspoon cayenne

1/2 teaspoons black pepper

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Instructions

Preheat the oven to 325° F. Line a baking sheet with parchment paper. Dump the pretzels and nuts onto the pan.

In a bowl, mix the butter, Worcestershire, Dijon, onion powder, garlic powder, lemon pepper, dill, cayenne and black pepper. Pour the butter over the pretzels and toss to coat.

Bake for 20-30 minutes, tossing 2 to 3 times throughout baking, until toasted all over. Watch closely after 20 minutes so they do not burn.

Serve warm or at room temperature. These will keep about a week!

Author: Sara