Sweet and Salty Pretzel Crunch

Pretzel Crunch pg 148
Steve Legato


4ounces thin pretzel sticks
1/2cup packed light brown sugar
1/2teaspoon kosher salt
7tablespoons unsalted butter, melted


  1. Preheat the oven to 325°F (160°C) with a rack in the center. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss together the pretzels, sugar, and salt. Add the melted butter and toss until evenly coated.
  3. Spread the pretzels on the prepared baking sheet and bake 20 minutes, stirring halfway through.
  4. Leave the pretzel crunch on the tray to cool completely to room temperature.
  5. Once cooled, break apart any large clusters.
  6. Store in an airtight container for up to 2 weeks.

Reprinted with permission from Magpie © 2015 by Holly Ricciardi, Running Press, a member of the Perseus Books Group.