Brown Sugar and Cinnamon Pretzels

While my mom was in town, we took advantage of the gorgeous Spring weather and headed about an hour north to the outlet mall in Tannersville, PA. I know I've mentioned that NJ is the mall capital of the world, but 95% of our malls are indoors and it was just too nice not to be outside. This particular mall is similar to a mall that we visit when we're in FL called Ellenton Premium Outlets, as it has a wide variety of stores all in one location, with separate store entrances from the outside. I always gravitate towards the food/kitchen/cooking stores and luckily my family shares the same passion. 

We stepped into one of those such stores (I can't even remember which one it was now), and my husband found these Brown Sugar Cinnamon Pretzel Pieces by The Hangover Pretzel Company and proceeded to purchase them. We opened them up later that night and they were so good. Just the right amount of "sweet" and crunch to satisfy that dessert craving. I've made Rosemary and Lemon Seasoned Pretzels myself before, but never ventured further than that. So I decided to try to replicate these on my own. SO EASY! Four ingredients. Ready in 15 minutes. DEE-LIC-IOUS...Sorry Hangover Pretzel Company! 

Brown Sugar and Cinnamon Pretzels

Prep Time: 5 minutes                                          Yield: 32

Cook Time: 10 minutes                                        Serving: 1/2 cup

Total Time: 15 minutes

Ingredients

• 8 c. Sourdough Hard Pretzels, broken in pieces
• 8 tbsp. Salted Butter
• 1/4 c. Light Brown Sugar
• 2 tsp. Ground Cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Add butter, sugar and cinnamon to a small pot and heat over low heat. Mix together until all of the butter has melted. 
3. Add the broken pretzel pieces to a bowl; then top with melted butter mixture. Mix well to coat.
4. Place the pretzels on a baking sheet in a single layer and bake for 10 minutes. Remove from oven and let cool. Makes 32-1/4 cup servings. 

Nutrition Facts

Calories 57 , Carbs 7.3g, Fat 2.9g, Protein .3g, Fiber .3g, Sugar 1.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Rosemary & Lemon Seasoned Pretzels

Oh my goodness! I can't believe I've had this recipe floating around on my computer since last September and I completely forgot to post it. So I've decided to share it with you all today since it is Pretzel Day! 


My sister in-law Barbara first made these years ago with different seasonings and they make a great snack food item for tables, especially if you're hosting a party. So when it was my turn to host Bunco last September, I decided to give her recipe a twist and used rosemary and lemon instead. These were delicious and SO easy to make. They'll last approximately one week as long as you keep them in an air-tight container. 

Rosemary & Lemon Seasoned Pretzels
1 box Sour Dough Pretzels
2 tbsp. Fresh Rosemary, finely chopped
1 Lemon, zest only
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
Extra Virgin Olive Oil


Break apart pretzels into bite-sized pieces and place in a large bowl. Add the rosemary, lemon zest, salt, pepper and oil and mix well; coating the pretzels. Place on a baking sheet and bake at 425 degrees for approximately 20-30 minutes. Remove from oven and let cool. 


Enjoy!

Pretzel Coated Chicken Nuggets with Honey Mustard Dipping Sauce

The other night my kids wanted chicken nuggets, and I agreed since I haven't made them in a while. However, I stopped buying the frozen kind months ago after my youngest finally saw the "foodie light" and started eating what I was cooking. So I decided to just cut up some chicken and then "bread" it with chopped up pretzels. It gave it a unique, tasty twist and wasn't salty like I thought it would be. These would also make a great appetizer for people of all ages. 

Pretzel Coated Chicken Nuggets with Honey Mustard Dipping Sauce
1 1/2# Boneless Chicken Breasts (approx. 3)
1 c. All-Purpose Flour
Egg Wash (2 eggs+1/4 c. 2% Milk)
2c. Snyders Sourdough Hard Pretzels, chopped (approx. 5-6 pretzels)

Rinse the chicken under cold water, trim any fat and cut into 1" cubes. Finely chop the pretzels in a food processor. Prepare three bowls: one for the flour, one for the egg wash, and one for the pretzels. Dip the chicken first in the flour, then in the egg wash then in the pretzels. Place on a baking sheet and bake at 425 degrees for 20 minutes or until chicken is cooked through. Serve with Honey Mustard Dipping Sauce. Makes approx. 25 pieces.

Points+=7 pts. per 5 chicken nuggets

Now, you can't have chicken nuggets without honey mustard! Well, at least not in this house. And this so SIMPLE, you'll never use that salad dressing again! 

Honey Mustard Dipping Sauce

1/4c. Grey Poupon Mustard

1/4 c. Honey

Whisk together until well blended.

Here's a tool from eRecipe.com that I'm thinking of adding to some of my recipes. What do you think? Will this be helpful?

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Enjoy!