2 cups thin pretzel sticks
1 cup natural almonds
2 tablespoons unsalted butter
2 tablespoons dark-brown sugar
1/8 teaspoon cayenne pepper
Preheat oven to 300°. Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss together pretzels and almonds.
In a small saucepan, bring butter, sugar, cayenne, and 1 tablespoon water to a boil, stirring constantly. Pour over pretzel mixture in bowl; gently toss to combine.
Spread pretzel mixture in a single layer on prepared sheet. Bake until almonds are crisp, about 20 minutes, tossing occasionally. Cool on sheet before serving.