Tuesday, March 15, 2016
Malted Pretzel Crunch
I've been making this lovely crunch for a few times and it never fails to please people which are both adults and kids who I serve for. Pretzels are good enough to be eaten alone but with few extra ingredients, it amazingly makes the thing much more scrumptious ! Please except my apology for a late post /sharing this amazing recipe..anyway, it's better to be late than never happened!
4 cups salted mini pretzels - about ½ of a 16-ounce bag
½ cup packed brown sugar
¼ cup granulated sugar
⅓ cup milk powder (like Nestle)
⅓ cup malted milk powder (see Note)
1 teaspoon salt
14 tablespoons butter ,melted
Preheat oven to 275 F.
Pour the pretzels in a ziplock bag and hammered them with a mallet - or anything hard, breaking them up into 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.
Spread the mixture on a parchment lined baking sheet and bake for 20-22 minutes. It should look toasted a little toasted. Cool completely and break into clusters.
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.