2 cups thin pretzel sticks
1 cup natural almonds
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
1/8 teaspoon cayenne pepper
1. Preheat oven to 300. Line a large rimmed baking sheet with parchment paper (easy cleanup) In a large bowl, toss together pretzels and almonds.
2. In a small saucepan, bring butter, sugar, cayenne pepper and 1 tablespoon water to a boil, stirring constantly. Pour over pretzel mixture in a bowl; gently toss to combine.
3. Spread pretzel mixture in a single layer on prepared sheet. Bake until almonds are crisp, about 20 minutes, tossing occasionally. Cool on sheet before serving. (To store keep at room temperature, up to 5 days.)