Method

• 1.
  Preheat oven to 180°C.
• 2.
  Line a large baking tray with baking paper. Place the almonds and peanuts on the tray and roast for 15 minutes or until lightly roasted. Set aside.
• 3.
  Place the beer, sugar and butter in a small saucepan over medium heat and bring to the boil. Simmer for 8-10 minutes until reduced slightly.
• 4.
  Place the roasted nuts, Sriracha and pretzels in a bowl with 1 tsp salt flakes, and stir to coat. Spread out onto the prepared tray in an even layer. Cook for 15-20 minutes, stirring halfway, until lightly roasted and the liquid has evaporated. Allow to cool completely on trays before breaking up to serve.