Friday, November 19, 2010

From Ranch to Sweet Chipotle

I have been working on different snacks to have on Thanksgiving.   I pretty much have the ones done before "Turkey Time." It was after "Turkey Time"  I needed to work on.

I looked at different recipes from Chex Mix to Popcorn.  Finally, I found a recipe for Ranch Pretzels.
The recipe sounded good,  easy to make, and not a lot of clean up.   I made a test batch and decided it needed a little southwest zing.  My original thought was to make a Chipotle Ranch pretzel recipe.  But like most of my recipes, it evolved.

The recipe now has nothing to do with Ranch.  However, the Chipotle is still there and so are the pretzels.


                        Sweet Chipotle Pretzels



2-1/2 cups mini pretzels
1 egg white
1-tablespoon water
½ cup packed brown sugar
1-1/2 teaspoons ground cinnamon
¼ teaspoon allspice
1/8-teaspoon chipotle chili powder


Preheat oven to 350 degrees.

1.  In a small mixing bowl, whisk the egg white and water together until frothy.

2.  Place pretzels in a large mixing bowl.  Pour the egg white mixture over the pretzels.  Toss the pretzels until well coated.  Strain the pretzels and set aside.

3.  Place the brown sugar, cinnamon, allspice and chili powder in a large zip lock bag.  Close the bag and shake well to thoroughly mix the ingredients.

4.  Add the pretzels to the sugar and spice mixture.  Shake well so the pretzels are coated with the sugar and spice mixture.

5.  Line a large baking sheet with parchment paper.  Spread pretzels on the parchment paper - single layer. 

6.  Bake pretzels for 10 minutes, rotating the pretzels halfway thru the baking time.

7.  Remove the pretzels from the oven and let them cool completely before serving.  Store in an airtight container.


Yields 2-1/2 cups


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