White and Dark Chocolate-covered Pretzels and Cinnamon Almond Snack Mix

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Directions

Chocolate-coated Pretzels:
Line several baking sheets with foil, smoothing out any wrinkles.

Chocolate Coating: In a microwave safe bowl, melt the white chocolate. When ready, melt the semisweet chocolate in a separate bowl.
Dipping and drizzling the pretzels: Use a fork to dip and lift pretzels, one at a time, into the melted white chocolate, tapping the edge of the bowl to remove excess chocolate. Place coated pretzels on foil lined sheets. Repeat the process with melted semisweet chocolate. To drizzle, place pretzels on a prepared baking sheet. Use a fork to rapidly drizzle white and/or semisweet chocolate lightly over the pretzels. Sprinkle with colored sprinkles if desired. Let stand at room temperature to set. Store in an airtight container.

Cinnamon Almonds:
Heat oven to 300°F. Spray 2 rimmed baking sheets with cooking spray.
In a large bowl, beat egg whites and vanilla until frothy. Stir in almonds.
In another bowl combine the granulated and brown sugars, salt and cinnamon. Sprinkle over nut mixture; stir gently to coat.
Spread almonds onto prepared pans. Bake 25-30 minutes or until almond are crisp, stirring once or twice during baking. Cool completely. (note: nuts will crisp as they cool). Store in an airtight container.

To create the White and Dark Chocolate-covered Pretzels and Cinnamon Almond Snack Mix, gently combine the pretzels and nuts. Divide into individual airtight containers for gift giving.