Superbowl mania–not my thing. Food? Yes. So allow me to share a superb Superbowl munchie with you: Honey Mustard Pretzel Crunch.
Last summer I attended a food fest to launch the Hatch Chile Cookbook from Melissa’s Produce, and this snack mix graced the tables laden with bowls and platters of goodies that each included some form of Hatch chiles. It scores big points for yum factor and even more points for its addictive quality. It contains honey mustard pretzels, smoked almonds, and the not-so-overpowering surprise kick of chile. Somehow it all works, and it works amazingly well.
Butter and honey both flavor and bind all those yum factors together along with a quick bake in the oven. Don’t fret about the sticky state after you pull it out of the oven; once it cools, the initial stickiness disappears. Do fret, though, about making enough as your guests will gobble it down very quickly (as did the guests at a recent book club meeting)!
Since this snack mix requires both honey mustard pretzels (did you know you can buy those at the bulk bins at Sprouts?) and smoked almonds, it amounts to a splurge but a deliciously worthy one.
Honey Mustard Pretzel Crunch
- 4 ounces (1 stick) unsalted butter
- 1/2 cup honey
- 2 (12-ounce) packages honey mustard and onion flavor pretzel pieces (I used 18 ounces and reduced the amount of almonds to compensate)
- 3 (6-ounce) cans smoked almonds (I used 12 ounces rather than 18 ounces)
- 2 tbsp. chile powder (I used Melissa’s Hatch Chile Powder)
- Preheat oven to 350 degrees F. Line a couple baking sheets (I used two 10X15 inch sheets) with parchment paper (or lightly spray a baking sheet with cooking oil).
- Combine honey and butter in a small saucepan; heat over low flame until butter melts, stirring to blend. Alternatively, combine butter and honey in a small microwave-safe bowl; microwave in 15-30 second increments until butter melts, then stir between each microwave heating interval.
- In a large bowl, combine the pretzels, almonds, and chile powder. Add honey and butter mixture; mix well. Spread the pretzels/almonds in a single layer on the baking sheets; bake for 15 minutes.
- Allow snack mix to cool completely. Break into chunks and transfer to a serving bowl.
SOURCE: Hatch Chile Cookbook from Melissa’s Produce