MOLASSES PRETZEL SNACK
"I've given this yummy munch mix as a Christmas gift to teachers, co-workers and many others," relates Jacqueline Traffas from her kitchen in Medicine Lodge, Kansas. "Made with miniature pretzels, it's a nice change of pace from caramel corn."
Provided by Taste of Home
Categories Snacks
Time 15m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- In a large microwave-safe bowl, combine the brown sugar, butter, corn syrup and molasses. Microwave, uncovered, on high for 45-50 seconds or until the butter is melted; stir. , Microwave 15-25 seconds longer or until mixture boils. Immediately stir in the salt, baking soda and extract (mixture will foam). , Stir in pretzels and peanuts. Microwave on high for 20-30 seconds or until pretzels and nuts are well coated, stirring twice., Spread into a greased 15x10x1-in. pan. Cool for 15 minutes, stirring twice. Store in an airtight container.
Nutrition Facts : Calories 210 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
MOLASSES PRETZEL SNACK (MICROWAVED)
From Taste of Home's Best Holiday Recipes. This is a great snack for your family or even a gift for friends, neighbors and teachers! And it's made in the microwave. . .whoopie!
Provided by januarybride
Categories Lunch/Snacks
Time 15m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large microwave-safe bowl, combine the brown sugar, butter, corn syrup and molasses. Microwave, uncovered, on high for 45-50 seconds or until the butter is melted; stir.
- Microwave 15-25 seconds longer or until mixture boils. Immediately stir in the salt, baking soda and extract (mixture will foam).
- Stir in pretzels and peanuts. Microwave on high for 20-30 seconds or until pretzels and nuts are well coated, stirring twice.
- Spread into a greased 15-in. x 10-in. x 1-in. pan. (If I use unsalted peanuts, I sprinkle some extra sea salt on the top of the mixture). Cool for 15 minutes, stirring twice. Store in an airtight container.
Nutrition Facts : Calories 188.6, Fat 13.2, SaturatedFat 3.7, Cholesterol 10.2, Sodium 259.8, Carbohydrate 15.4, Fiber 1.5, Sugar 11, Protein 4.5
GERMAN-STYLE SOFT PRETZELS WITH SWEET BROWN-MUSTARD BUTTER
A lot of soft pretzels are fun to eat, but they lack flavor. In these, molasses and cider give it flavor! Instead of adding fine salt or even kosher salt, I love the pop of flavor a more coarse salt like fleur de sel or another coarse sea salt lends both inside the dough and sprinkled on top. Therefore, instead of a uniformly flavored dough, you get bits of malty sweetness with a pop of flavor from the salt. Maldon salt would also work here, but doesn't quite have the crunch. You can make these all in one day if you wish. A longer overnight ferment increases ease of working with the dough and develops flavor, but will also work with a 4 hour room temperature rise. Shaping is fun, don't let it intimidate you! If you (or the kids!) can't get a perfect pretzel shape right out of the gate, you can make pretzel rolls or buns instead-same great flavor and finish! We love doing half of these as pretzels and half as pretzel rolls, which stay super soft inside and keep better for a second day. Once you get the hang of these, mix them up: You can add in flavor like caraway seeds, poppy seeds or even dried mustard powder. The baking soda wash before baking mimics the lye often used in traditional Bavarian pretzels, and gives the signature mahogany finish of the pretzel and the unmistakable flavor and crust. Finally, to dip the warm finished pretzels in, either butter or yellow mustard is a winner. But we love mixing some soft butter with some grainy brown mustard and a touch of honey for a really delicious spread.
Provided by Sarah Copeland
Categories appetizer
Time 9h45m
Yield 8 large pretzels
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the water and yeast. Stir in the molasses and set aside until the yeast is bloomed and foamy, 5 to 7 minutes.
- In a large bowl, add the flour, butter and sea salt and use your hands to press and pinch the butter so that it's coated in flour. Add the yeast mixture and cider and stir together with a fork or a Danish dough whisk to make a loose, shaggy dough.
- Use your hands to combine the dough or beat the dough in a stand mixer fitted with the dough hook attachment, until the dough forms a loose ball, about 1 minute. The dough will be firm. (If it feels sticky, add in a bit more flour, a teaspoon at a time, until it is tacky.)
- Knead the dough by hand on a lightly floured surface or beat the dough on medium-high speed, until it's smooth and springs back when pressed, 5 to 7 minutes. Transfer the dough, seam-side down, to a well-buttered bowl, turn to coat completely and cover tightly. Let the dough rise until it has doubled in size, 2 to 3 hours at room temperature, or at least 8 hours or up to overnight in the refrigerator (a longer resting time develops the flavor of the dough even further).
- Lightly flour a clean work surface and turn out the dough. Press down gently to deflate. Cut the dough into 8 equal-sized pieces. Cover the dough and, working with 1 piece at a time, roll between your palms and the surface to create a long rope, about 12 inches long. (The dough will spring back as you work with it. If it's being stubborn, set it aside under a towel and come back to it.) Continue with the remaining dough until all 8 pieces are in long ropes, using a bit of a damp hand to create more friction as needed. Let all the ropes rest while you prepare the baking sheets.
- Line 2 baking sheets with parchment or silicone baking mats. Begin rolling each rope again, working them into a long 25- to 30-inch rope with a slightly thicker center and tapered ends (Don't worry if they're not perfect, they will still be delicious!).
- Shape each rope into a U shape. Hold the ends in each hand and lift and cross to make an X a third of the way down from the ends. Fold the ends of the dough toward the bottom, creating a slight overhang, and pinch to seal against the fatter part of the dough, creating a pretzel shape. If this is challenging or your dough is really puffy, fold and loop the dough around itself into a spiral, creating a pretzel bun instead. Transfer to the prepared sheets, leaving space between them.
- Spray a piece of plastic wrap with cooking spray and lay over the top. Let them rest in a warm (but not hot) place until they have doubled in size, about 45 minutes.
- Meanwhile, position the racks in the middle and lower third of the oven, then preheat the oven to 475 degrees F on convection setting if available.
- Bring 6 cups of water and the baking soda to a gentle simmer in a wide stainless-steel saucepan. Using a large skimmer, fish spatula or slotted spoon, lower 1 to 2 pretzels into the soda water and cook, keeping the water at a low simmer, 10 seconds per side. Remove, letting all the water drip off, and return to the baking sheet. Repeat with the remaining pretzels.
- Before baking, reshape each pretzel as needed, schooching them with a spoon or gloved hand (they can be slippery) to guide them into shape. Brush the tops of each pretzel with the egg wash, then sprinkle with salt. Bake, rotating the pans halfway through, until deep golden brown, 11 to 12 minutes.
- Serve warm with Sweet Brown Mustard Butter. Eat within 24 hours, or cool completely, wrap well and freeze for afternoon snacks.
- Combine the butter, mustard and honey, working together with a spoon or a spatula until lightly streaked and flavorful (do not fully combine, as the mustard can break the butter). Serve at room temperature. Makes 1/4 cup.
CRANBERRY ALMOND BARK
Make and share this Cranberry Almond Bark recipe from Food.com.
Provided by Sydney Mike
Categories Candy
Time 8m
Yield 1 pound, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a mocrowavable container, melt white chocolate at 70% power for 1 minute, then stir before microwaving at additional 10-to-20 second intervals, stirring until smooth, then repeat with the semisweet chocolate.
- Stir the almonds & cranberries into the white chocolate, & thinly spread this mixture onto a waxed paper-lined baking sheet.
- With a spoon, drizzle semisweet chocolate over the white chocolate, & then, with a knife, cut through the chocolate mixture to swirl the darker chocolate somewhat.
- Chill until firm, then break into pieces before refrigerating in an airtight container.
Nutrition Facts : Calories 190.6, Fat 16.4, SaturatedFat 8.7, Cholesterol 2.4, Sodium 15, Carbohydrate 14.1, Fiber 4.1, Sugar 7.2, Protein 4.3
EASY SUGARED NUTS
Make and share this Easy Sugared Nuts recipe from Food.com.
Provided by mollypie
Categories Dessert
Time 25m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Line a cookie sheet with parchment paper. Measure nuts and set aside.
- Put sugar, cinnamon, salt and water a large heavy bottomed pan.
- Heat on medium high heat stirring constantly, till sugar mixture turns a dark brown and reaches 238f (soft ball).
- Add nuts and continue to stir till the sugar cristalizes on the nuts.
- Continue to stir but remove from heat and add the dash of vanilla extract.
- Cool on a cookie sheet lined with parchment paper.
Nutrition Facts : Calories 678.1, Fat 41.2, SaturatedFat 3.1, Sodium 28, Carbohydrate 69.6, Fiber 11.2, Sugar 53.2, Protein 17.8
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