Saturday, November 7, 2015

Malted Pretzel Crunch

The other day, my dad was outside working and requested a snack. I found this recipe on my mom's Pinterest board of "recipes to try" and thought I would give it a shot! It was super easy and delicious. I ended up doubling it and I had to add about 4 additional tablespoons of butter and baked it about 20 minutes longer. Other than that, this recipe was easy and definitely a keeper! - Jenna
 
Malted Pretzel Crunch
 
 
4 cups salted mini pretzels - about ½ of a 16-ounce bag
½ cup tightly packed brown sugar
¼ cup granulated sugar
6 tablespoons milk powder
⅓ cup malted milk powder
½ teaspoon salt
14 tablespoons butter (1 stick, plus 6 tablespoons), melted
 
Preheat oven to 275 F.

Pour the pretzels in a large bowl and crush them with your hands (I threw them in a ziplock bag and hammered them with a mallet - easier, in my opinion) to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt, toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters. (I did not get small clusters, but once baked, it formed a sheet of pretzel crunch that I broke into pieces).
 
Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, until it looks toasted, smells buttery, and crunches gently when you bite into it.
 
Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month. (I think these would be fantastic in cookies with chocolate chunks OR drizzle melted chocolate over the top of the sheet of pretzel crunch, let set, then break into pieces - like you would toffee).

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