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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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