Pretzel Crunch – a delicious recipe with pretzels, light brown sugar, sugar, milk powder, malt, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Heat the oven to 275u00b0F.
2
2. Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt and 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.
3
3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4
4. 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.
263
kcal
Calories
20
g
Fat
21
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 100 g mini pretzels about 1/4 (16-ounce) bag (2 cups), 60 g light brown sugar 1/4 cup tightly packed, 25 g sugar 2 tablespoons, 20 g milk powder 1/4 cup, and more.
Yes, Pretzel Crunch falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
