Tomorrow instead of a regular Tuesday Dinner, my parents are instead opening the doors early in the afternoon and everyone is bringing a dish (or two) to pass and munch on. The main feature will be one of our turkeys from last year on the grill (it’s a 27-pound turkey!)
Bringing a dish to pass is always difficult for me because I want to plan around what everyone else is bringing so I don’t make the extra dessert when there are no savory sides or bring potato salad only to find three other variations.
I strongly considered Rice Krispy treats… and I may still make them, but a stroke of nostalgia hit me while walking through the chip aisle at the grocery store this morning and I grabbed a bag of pretzels.
This microwave snack is a quick treat, that I used to make all the time, weekly, daily, whatever was needed to get my fix. It has been a couple years since I dusted off this recipe, but considering I have a jar of gorgeous local honey from my Beecapades, I thought this would be perfect. And I was right.
Although my Aunt’s original recipe calls for corn syrup, I substituted all honey and the vanilla. If you choose to use the corn syrup, do not add the vanilla.
I’m interested to see if she remembers this one 🙂
Microwave Honey Roasted Pretzels
Recipe courtesy of Aunt Connie
10 oz mini pretzels (shape of your choice)
1/4 cup brown sugar
2 TBSP butter
2 Tbsp honey (or 1 Tbsp honey + 1 Tbsp corn syrup*)
1/8 tsp vanilla (*omit if using corn syrup)
1/8 tsp baking soda
Place pretzels into a 2 or 3-quart microwave safe bowl. Set aside.
In a large microwave-safe measuring cup combine, brown sugar, honey, butter, and vanilla. Microwave mixture for 45-60 seconds until mixture boils hard, stirring once (at about 30 seconds). continue to microwave 60 more seconds. Stir in the baking soda until well combined and drizzles over pretzels in a thin stream. Gently stir to coat pretzels evenly.
Microwave pretzels on 50% power (or defrost) for 3-4 minutes, stirring twice. Pour pretzels out onto a lightly buttered piece of wax paper and spread evenly. Break into pieces once cooled and store if a tightly sealed container.
Makes 9 cups.