Thursday, December 31, 2015

Sweet' n Spicy Dr Pepper Glazed Prezels

I made these to take on our trip back to Wisconsin.  They are good and have a little kick!
Sweet 'n Spicy Dr Pepper Glazed Pretzels

2 cups Dr Pepper Beth used diet Dr Pepper
3 tablespoons packed brown sugar
1 tablespoon unsalted butter
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika Beth used plain paprika
1/4 teaspooon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
4 cups pretzel twists
1/2 teaspoon kosher salt

Preheat oven to 300° F. Line a baking sheet with parchment or a silicone baking mat.

Pour the Dr Pepper into a small pot set over high heat. Bring to a boil, then reduce heat and allow to cook at a steady simmer until reduced to about 1 cup. At this point, stir in the brown sugar and allow to simmer again until it is thick and syrupy and reduced to 1/4 cup. The entire process should take about 15-20 minutes total. Remove from heat and stir in the butter and all of the spices except the salt.

Place the pretzels in a bowl, then pour the mixture over them; toss to coat. The syrup may seize up a little during this step - that's okay. Spread out on the prepared baking sheet and scatter the salt over them. Slide into the preheated oven and bake for 15 minutes, stirring halfway through (the heat will melt the syrup again and you'll be able to stir and distribute it here).

Allow to cool before serving. Store cooled pretzels in an airtight container at room temperature.

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