Churro Pretzels

 

At some point over the past year, I developed a new found love of pretzels. It's not that I didn't like them before. I just wasn't giving them the credit they deserved. Now I'm making up for lost time by finding ways to use pretzels for as many snacks and desserts as possible. It's a wonderful thing. 

 

I'll keep this post short and sweet because the recipe in itself is short and sweet.
If you love churros (who doesn't?) and pretzels (""), this combines the two in salty, cinnamon-sugary bliss. This is a great snack to pack in a bag to get you through the workday, to set out at a party, to simultaneously satisfy your salty and sweet late night cravings (assuming I'm not the only one who gets those), to package up as a hostess gift, etc. It's just a great recipe overall, and it's easy enough for anyone to tackle successfully. The only change I made was to use 8 cups instead of 9 because I tend to like things like this with a heavier coating. Enjoy!

Recipe from Oh Sweet Basil

Ingredients

• 9 cups pretzels (about 1 bag of the minis)
• 1 1/2 cups cinnamon chips (found by the chocolate chips)
• 6 tablespoons unsalted butter
• 1 cup plus 1 tablespoon powdered sugar
• 1/2 cup plus 1 teaspoon sugar
• 3 teaspoons cinnamon
• Parchment or wax paper

Instructions

1. Place the pretzels in a very large bowl.
2. In a small bowl, combine the powdered sugar, sugar and cinnamon and stir until even. Set aside.
3. Over medium low heat, add the cinnamon chips and butter to a sauce pan and stir continually. Remove from heat and quickly dump over the pretzels. Using a large wooden spoon or rubber spatula, fold the cinnamon mixture over the pretzels until evenly coated.
4. Quickly add the powdered sugar mixture and fold again. Spread out on parchment or wax paper to cool.