Pretzel Crunch Recipes

PRETZEL CRUNCH

Pretzel Crunch image

Make a big batch of this and treat it like brittle. Or, break it up and put it over desserts. It is so good and crunchy....and addictive.

Provided by Small Town Cook

Categories Healthy

Time 10m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 3

Ingredients

3 cups pretzels, broken into small pieces
4 tablespoons butter
1 cup brown sugar

Steps:

Preheat oven to 450 and line a jelly roll pan with foil.
Break up pretzels on pan.
Melt butter.
Add brown sugar and stir well.
Pour over pretzels and stir until well coated.
Bake 5 minutes.
Cool and break apart as desired.

TOFFEE CRUNCH PRETZELS

Toffee Crunch Pretzels image

The sweet and salty combination of these lightly coated pretzels makes them hard to resist. Get ready to double the recipe!-bethany, TOH Online Community

Provided by Taste of Home

Categories Snacks

Time 1h20m

Yield 3-1/2 quarts.

Number Of Ingredients 6

Ingredients

12 cups miniature pretzels
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

Place pretzels in a greased roasting pan. In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat. Boil for 5 minutes, stirring occasionally. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzels and mix well. , Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool. Store in an airtight container.

Nutrition Facts :

WATERMELON SALAD WITH CINNAMON PRETZEL CRUNCH

Watermelon Salad with Cinnamon Pretzel Crunch image

This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 25m

Yield 10 servings

Number Of Ingredients 13

Ingredients

2 cups chopped seedless watermelon
2 cups fresh blueberries
1 medium peach, chopped
1 medium nectarine, chopped
1 large kiwifruit, peeled and chopped
1/2 cup sweet white wine or grape juice
3 tablespoons sugar
CRUNCH:
1 cup chopped miniature pretzels
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped pecans
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 425° In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour., Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks. , Just before serving, gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.

Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.

PRETZEL CRUNCH

Pretzel Crunch image

Provided by Christina Tosi

Categories Bake Super Bowl Kid-Friendly Party Small Plates

Yield makes about 250 g (2 cups )

Number Of Ingredients 6

Ingredients

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
10 g malt powder 1 tablespoon
100 g butter, melted 7 tablespoons

Steps:

1. Heat the oven to 275°F.
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. 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. 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.

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