Preheat oven to 350 degrees F and line a baking sheet with parchment paper; set aside.
In food processor bowl, pulse pretzel bites until coarsely chopped. Transfer to small bowl; set aside.
In same food processor bowl, combine almonds and caraway seeds and pulse until coarsely chopped.
In medium bowl, stir together chopped nut mixture and olive oil. Add Espelette chili powder, fleur de sel and powdered sugar, Spread nut mixture in an even layer on parchment-lined baking sheet and bake for 8 minutes, stirring halfway through, until golden brown.
Remove from oven and allow to cool before stirring in chopped pretzels.
On large platter, spread mixture in an even layer and serve as a fondue garnish.
Can be made 1 week ahead and stored in airtight container at room temperature.