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    Cooking Light Magazine Just $1 an Issue!


    This post may contain affiliate links. See our complete Disclosure and Privacy Policy .

    Cooking Light Magazine
    6 Issues for $6 or 12 Issues for $12

    Get Cooking Light Magazine for just $1 per issue!  Plus every order includes a FREE digital download: Best of SuperFast 20 Minute Cooking AND the FREE tablet edition!

    The delicious recipes and helpful advice in this magazine are sure to make for a festive holiday season. And the latest issue can be downloaded every month with the free tablet edition, making it easy to reference favorite recipes.

    Get recipes like this one:

    Sweet and Spicy Nut and Pretzel Mix

    • 3 tablespoons brown sugar
    • 2 teaspoons chopped fresh thyme, divided
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 to 1/2 teaspoon ground red pepper
    • 1/2 cup pecans $
    • 1/2 cup blanched almonds $
    • 1 1/2 tablespoons butter $
    • 3 cups tiny unsalted pretzels
    • 1 cup crispy rice cereal squares (such as Rice Chex) $
    • 2 tablespoons maple syrup
    1. Preheat oven to 350°.
    2. Combine brown sugar, 1 teaspoon thyme, salt, cinnamon, and red pepper in a small bowl.
    3. Combine pecans and almonds on a jelly-roll pan. Bake at 350° for 10 minutes or until the nuts begin to brown. Combine the pecan mixture and butter in a medium bowl, stirring until butter melts. Gently stir in pretzels, cereal, and syrup. Sprinkle the sugar mixture evenly over pretzel mixture; toss gently to coat. Spread pretzel mixture in a single layer on jelly-roll pan. Bake at 350° for 10 minutes, stirring once. Sprinkle with the remaining 1 teaspoon thyme. Cool completely.

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    ~Offer expires 11/30/12

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