Malted Pretzel Crunch for Super Bowl SundayFebruary 3, 2012 at 11:48 pm | Posted in Appetizers, Candy | 40 Comments
Tags: Bad Boys, Christina Tossi, First Love, Malted Milk Powder, Momofuku Milk Bar, Munchies, NE Patriots, NY Giants, Pretzel Crunch, pretzels, Snack, snacks, Superbowl Sunday
First I just want to say that this post was almost set to go Wednesday, and then my computer crashed. It was fixed briefly, but then it crashed again. Thankfully I didn’t lose anything, but went through two days of no computer hell! You know how it is nowadays. Can’t live without them, really can’t live without them.
Now I have an awesome Super Bowl munchie to present to you. I’m a Giants fan, so naturally this is a special Super Bowl Sunday for me, which deserves a special and unique snack. It was created by Christina Tossi of Momofuku Milk Bar fame, but I made a few subtle changes, one of them reducing the milk powder so I could double the malt powder, and the other, doubling the recipe, because you’re going to need a lot of it. In fact, I would triple it, quadruple it! It goes very fast.
Let’s Go Giants!!
Malted Pretzel Crunch
Recipe created by Christina Tossi, via Epicurious, with my revisions
4 cups salted mini pretzels – about 1/2 of a 16-ounce bag
1/2 cup tightly packed brown sugar
1/4 cup granulated sugar
6 tablespoons milk powder
1/3 cup malted milk powder
1 1/4 teaspoons salt
14 tablespoons butter (1 stick, plus 6 tablespoons), melted
DIRECTIONS: (my blurbs in parenthesis)
1. Preheat the oven to 275 degrees F.
2. Pour the pretzels in a large bowl and crush them with your hands (I threw them in a ziplock bag and hammered them with a mallet – easier, in my opinion) to 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. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters. (I did not get small clusters, but once baked, it formed a sheet of pretzel crunch that I broke into pieces).
3. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, until it looks toasted, smells buttery, and crunches 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. (I think these would be fantastic in cookies with chocolate chunks OR pour or drizzle melted chocolate over the top of the sheet of pretzel crunch, let set, then break into pieces – like you would toffee.