Monday, May 1, 2017
Candied Pretzels 3 cups small twisted pretzels heaping 4 Tablespoons unsalted butter 1/2 teaspoon vanilla extract 1/2 cup sugar 2 teaspoons cocoa powder 1/8 teaspoon cinnamon 1/4 teaspoon flaky sea salt 1 cup dark chocolate melting wafers or semisweet chocolate chips, but if you use chocolate chips it will take longer for the chocolate to re-harden and it is apt to melt in your hands. Preheat oven to 350F (177C) and line a cookie sheet with parchment paper. Set aside. Melt your butter in a large, microwave-safe bowl. Stir in vanilla extract. Add pretzels and stir until all pretzels are coated with butter. In a separate bowl, whisk together sugar, cocoa powder, cinnamon and salt. Reserve 2 Tablespoons of your sugar mixture and set aside. Toss the remaining sugar mixture over the pretzels, using a spatula to turn the pretzels until all are coated with sugar mixture and butter is absorbed. Pour contents of bowl onto prepared sheet and spread pretzels in an even layer. Evenly sprinkle reserved 2 Tbsp of sugar mixture over the pretzelsr. Bake on 350F (177C) for 5 minutes. Remove from oven and reduce oven temperature to 300F (150C). Turn/flip pretzels with a spatula so that they do not burn, and return to oven. Bake for 5 minutes, remove from oven, stir pretzels once more and bake for another 5 minutes (on 300F/150C). Remove from heat and allow to cool at least 15 minutes before drizzling with chocolate.