This is a great mix of pretzel sticks, smoked almonds, and sesame sticks. Melting the butter and adding it to the mix helps the savory-sweet-spicy seasonings stick together. (And that little hint of cayenne will keep them awake!) Bag these up so that they can be taken to class for a power snack.
Recipe information
Yield
makes 7 cups
Ingredients
3 cups thin pretzel sticks
One 10-ounce can roasted smoked almonds
2 cups sesame sticks
4 tablespoons (1/2 stick) butter, melted
3 tablespoons light-brown sugar
1 tablespoon Neely’s barbecue rub (see page 112)
1/2 teaspoon cayenne pepper
Preparation
Step 1
Preheat the oven to 250 degrees F.
Step 2
Toss the pretzels, almonds, and sesame sticks in a large bowl. Melt the butter in a saucepan, and whisk in the brown sugar, barbecue rub, and cayenne pepper. Drizzle the butter mixture over the snack mix, and toss to coat.
Step 3
Spread the snack mixture evenly over two rimmed sheet trays, and bake for 30 minutes, tossing and stirring the mixture halfway through cooking.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
