Directions
BRING water to boil in large saucepan. Pour nuts into boiling water. Boil for 1 minute; strain. Pour nuts into large bowl. Add sugar and oil; stir to coat. Let stand for 10 minutes.
SPLIT vanilla bean in half lengthwise and with edge of knife, scrape inside of bean into a large bowl. Add spices to bowl; combine well and set aside.
PREHEAT oven to 325° F.
BAKE nuts, stirring often, for 30 to 35 minutes or until nuts are light brown and crisp. While still warm, carefully pour nuts into spice mixture and toss. Spread spiced nuts in a single layer on clean, large baking sheet with sides. Cool completely.
POUR cooled nuts into large bowl. Add pretzel nuggets, chunks and cranberries; mix well. Store in airtight container at room temperature for up to 2 weeks.
Makes 10 cups.
Nutritional Information
- Serving Size
1/40 servings, 1/3 cup each of recipe
- Calories 140
- Calories from Fat 100
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 11g 16%
- Saturated Fat 2g 9%
- Cholesterol 0mg 0%
- Sodium 75mg 3%
- Carbohydrates 13g 4%
- Dietary Fiber 2g 8%
- Sugars 10g
- Protein 2g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 0%
- Iron 2%