Based on the contents of this blog, you might be under the (false) impression that my cravings run sweet tout le temps. The fact of the matter is, I rarely put down the sugar bowl long enough to crave it. When I sit down to watch a movie or raid the fridge for a little pre-/post-dinner snack, it’s usually salty foods that grab my attention first. Cheese, olives, buttered popcorn with a dusting of chili and cumin or⎯lately⎯pretzels.
That being said, I have absolutely nothing against the idea of combining sweet and salty in what one might call a supersnack. Nope, no objections whatsoever.
Sweet ‘n Spicy Pretzels
2 teaspoons butter, melted
1 tablespoon dark brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 tablespoon maple syrup
2 cups small pretzel twists
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine the melted butter, brown sugar, cinnamon, cayenne and maple syrup. Add the pretzels and stir until evenly coated.
Spread the coated pretzels in a single layer on a baking sheet lined with tinfoil. Bake for 10 minutes, stirring twice.
Remove from the oven and cool completely, separating the pretzels as they cool. Store in an airtight container for up to 1 week.
Source: More or less an abbreviated version of David Lebovitz’s Spicy Glazed Nut Mix.