Holiday Snacks to Give and Gobble Down

Sick of Christmas cookies, fudge, peppermint sticks and other holiday sweets? Bring the savory with these easy to make treats. 

Peg's Salt Savory Spiced Nuts

  • 2-1/4 cups (18-ounces) assorted unsalted nuts (E.g., raw peanuts, cashews, walnuts, pecans and almonds)
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • ¼ teaspoon cayenne pepper (If you really like spicy, adjust cayenne up to ½ tsp. according to taste)
  • 2 teaspoons dark brown sugar
  • ½ tsp. white sugar
  • 2 teaspoons Peg’s Salt
  • 1-1/2 tablespoon unsalted butter, melted


  • Preheat oven to 350 degrees.
  • Place nuts on a rimmed baking sheet and toast until brown, 10 to 15 minutes.
  • In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
  • Thoroughly toss the toasted nuts in the spiced butter while still warm. Mix with rubber spatula to keep nuts intact while coating them.
  • Return nuts to baking sheet lined with parchment paper. Bake until nuts are semidry and the spice mixture slightly caramelizes, about 5 minutes. Remove from oven and let cool.

Nuts can be stored in an airtight container for up to 3 weeks.

Peg's Chex Mix

3 cups EACH: Corn Chex, Rice Chex, Wheat Chex

1 c. mixed nuts

1 c. rye chips, sesame sticks, cheese doodles...whatever. 

2 c. pretzels

8 T. butter (1 stick)

2 T. Worcestershire sauce

1 T. soy sauce

2 t. Peg's Salt plus 1 t. for sprinkling in pan


Heat oven to 275 degrees. Mix together crunchy stuff in a large roasting pan. Melt butter in small dish and add seasonings. Pour over cereal mix and toss very well to coat. Sprinkle 1 tsp. over top. Bake 45 minutes, stirring every 15 minutes. Cool and keep in airtight container.