If you know me at all or have ever visited this blog before
you are aware of my obsession with the salty and sweet combo I so love
So naturally when I saw the recipe for this Malted Pretzel Toffee from Momofuku Milk Bar on epicurious
I just had to try it
And I am SO GLAD I did!
It is pretty simple to make, especially when you compare it to the other extremely labor intensive recipes found in Momofuku's Milk Bar Cookbook
It's crunchy, sweet, malty, salty, buttery bliss.
And it definitely deserves a better name than plain 'ole Pretzel Crunch, don't you think?
2 cups mini pretzels
1/4 cup tightly packed light brown sugar
2 tablespoons sugar
1/4 cup milk powder
1 tablespoon malt powder
7 tablespoons butter, melted
Heat the oven to 275°F.
Pour the pretzels in a medium bowl and crush them
with your hands to one-quarter of their original size. Add the milk
powder, malt powder, sugar, and salt and toss to mix. Add the butter and
toss to coat. As you toss, the butter will act as glue, binding the dry
ingredients to the pretzels and creating small clusters.
Spread the clusters on a Silpat-lined
sheet pan and bake for 20-30 minutes, at which point they should look
toasted, smell buttery, and crunch gently when cooled slightly and
chewed.
Cool the pretzel crunch completely before storing or
using in a recipe. Stored in an airtight container at room temperature,
the crunch will keep fresh for 1 week; in the fridge or freezer, it will
keep for 1 month.
(I promise, it will not last long enough to require refrigeration)
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