Pretzel Crunch
A sweet and salty, malty, buttery pretzel crunch snack for a party, late-night studying, or topped on a cake.
Servings: 2 cups
Ingredients
- 100 g butter 7 tbs
- 100 g mini pretzels 1/4 of a 16-oz bag, 2 cups
- 60 g light brown sugar 1/4 cup lightly packed
- 25 g sugar 2 tbs
- 20 g milk powder 1/4 cup
- 10 g malt powder 1 tbs, substitute with flour
Instructions
- Preheat oven to 275 F.
- In a small bowl, melt the butter.
- In a medium bowl, crush the pretzels with your hands into a quarter of their original size. If I use this in cookies, I like to crush the pretzels until no "loops" remain. If I am snacking, I leave a few larger pieces for a more satisfying bite.
- In the same medium bowl, add all other ingredients and mix with a rubber spatula.
- Pour butter over the pretzel mixture and toss with a rubber spatula to coat.
- Spread the mixture on a parchment-lined sheet pan.
- Bake for 20 minutes. If using in cookie recipe, break apart the clusters to mix well in a dough.