Malted Pretzel Crunch
This Malted Pretzel Crunch is filled with pretzels, brown sugar, malted milk powder, and butter. The salty/sweet combination is great for snacking.
MALTED PRETZEL CRUNCH
One of my favorite quotes is, “No one ever got fat from eating one cookie and no one ever got skinny from eating one salad.”
What I love about this is that it emphasizes consistency and moderation. The New Year is great for starting new things and improving ourselves but I get a little overwhelmed with the absolutes. If I can’t have a cookie for two months, I’m gonna go insane. If I’m consistenly eating healthy and have a treat once in a while, I will still be on my way to my goal. If I’m always eating cookies and throw in a salad once in a blue moon, then…you guessed it, it goes the other way.
So while you may want to quit following me because most of my recipes are calorie laden, remember me on your cheat day. I know how to do them. And check out my healthy recipes section because of the healthy recipes I do have, they’re dang good. I’m all about healthy recipes that don’t taste like rabbit food.
As a side note, I googled the saying above to give proper attribution and I found nothing. So apparently I made it up.
This Malted Pretzel Crunch is a great treat for game night or just for snacking. Anything with malt will always and forever remind me of my mom because she orders a malt over a shake anywhere we go.
Start by placing your pretzels in a Ziploc bag and crush them to 1/4 of their original size. My kids used a plastic play phone to do the job.
This is obviously the before picture. Malted milk powder can be found by regular milk powder, canned milk, and condensed milk.
Don’t be scared by the butter. It’s necessary I promise.
Lay it all out on a baking sheet and bake until toasty. Once it’s cooled, break it into clusters and eat!
Malted Pretzel Crunch
- 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, (1 stick, plus 6 tablespoons), 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. You can drizzle chocolate on top for an even more decadent treat.
Source: Parsley Sage Sweet