Honey Mustard Pretzels
How about this hurricane? Anyone on the eastern side of the country has been hearing about Sandy for the past week and most of us are hunkering down to weather the storm today. In Boston, schools are closed, office building are closed, and people stayed off the roads.
I actually got up and started driving to work since our office isn’t closed today. The roads were eerily empty. About half way to work, I decided it wasn’t worth risking a commute home over the Tobin with hurricane-force gusts and turned back home. I am working from home most of the day and so far, haven’t had any issues (we’ll see what happens as the day progresses). I hope everyone out there is staying dry and safe.
While sitting at home working I always tend to snack. It must just be because I’m home and there are always baked goods or other treats in the house. When I’m at my desk, I don’t snack that often, but at home, forget it. This morning, I have been snacking on these Honey Mustard Pretzels.
It wasn’t my plan. I had hoped to keep them around until the weekend, but they’re just so addictive. They come together in a snap and disappear just as quickly. These are perfect for sitting around watching football, handing out Halloween candy, or working from home in my case.
After a couple days, mine started to lose a bit of their crunch, so I just popped them back in the oven for another 15 minutes and they crisped right up again.
One Year Ago: Berry Cream Cheese and Shrimp Fritters with Blackberry Dipping Sauce
Two Years Ago: Homemade Snickers Bars and Cranberry White Chocolate Cupcakes
Three Years Ago: Marshmallow Fondant Pirate Party Cupcakes and Pumpkin Cranberry Muffins
Four Years Ago: Pink Cupcake Bites
Five Years Ago: Goat Cheese, Pesto, Sundried Tomato sandwich
Honey Mustard Pretzels
Perfect for snacking, these honey mustard pretzels come together in a snap and disappear just as fast!
Yield: 4 cups
Ingredients:
4 cups pretzels, any variety
1/4 cup canola oil, or vegetable oil
1/4 cup yellow mustard
1 tsp mustard powder
1 1/2 Tbsp honey
Directions:
Pre-heat oven to 200 degrees. In a rimmed baking sheet, lightly coat with non-stick spray.
In small bowl, whisk together all seasoning ingredients - oil, mustard, mustard powder and honey.
Toss pretzels with whisked seasoning mixture in a large bowl until all evenly coated.
Bake in preheated oven for 60-75 minutes, stirring every 15 minutes.
Serve while warm.
Store in air-tight container.
Recipe from Wanna Be A Country Cleaver
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
wow! looks yummy to me. 🙂Service Express
So at first I was concerned that it had corn in it. Then I saw that those little yellowy looking things were garlic. Now I’m sold! I’ll be making this for my best friend’s surprise birthday party BBQ. Thanks so much!
Looks awesome!
That looks YUMMY! I am totally making this!
This looks more like a cooked salsa. I bet it’s delicious 🙂
This looks really fresh and easy to make! Thanks for sharing!
This is going to be a funny comment coming from me, for those who know me well. This recipe looks great, and I’m a person that hates regular ketchup! As one of the other commenters mentioned, this looks more like a salsa topping which is what I’m hoping for. Also, funny that you mentioned grills since we just purchased our first grill – perfect opportunity to try this recipe!
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This looks soooooo yummy. I’m always looking for something new to spread on burgers, it is grilling season after all, well not today, but still.
Lots of yummy love,
Alex aka Ma, What’s For Dinner
http://www.mawhats4dinner.com
Thanks for visiting our blog. I like your version of bacon wrapped dates – have to try that too. Also love easy condiment making – looks fabulous
I just found your blog! OH my gosh!! You have the best looking recipes!
I am trying this ketchup out!
Come visit me and view my recipes at http://www.jennifersikora.com