Sweet and Spicy Nut, Grappa, and Pretzel Mix

Serves 8
1½ tablespoons brown sugar
1 teaspoon chopped fresh thyme, divided
³⁄₈ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground red pepper
¼ cup pecans
¼ cup blanched almonds
¾ tablespoon butter
¾ tablespoon Nardini almond grappa
1½ cups tiny unsalted pretzels
¾ tablespoon Pages Verveine du Velay Extra Liqueur
½ cup crispy rice cereal squares (such as Rice Chex)
¾ tablespoon Luxardo Maraschino Liqueur
1 tablespoon maple syrup
¾ tablespoon lime juice

1. Preheat oven to 350˚.
2. Combine brown sugar, ½ 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 the butter melts.  Gently stir in grappa, pretzels, verveine, cereal, maraschino liqueur, syrup, and lime juice.  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 remaining thyme.  Cool completely.