I pick salty over sweet most of the time, but a snack that mixes both--now that's something I can really get behind! I also absolutely adore malt anything. Malted milk balls, classic malts, eating malt powder straight from the jar... Anything malted is good, in my book. I decided that I wanted to try to mix these two loves, and developed this amazing sack, Malted Pretzel Peanut Crunch.
Oh, how I could rhapsodize about this snack mix. Salty, sweet, buttery, crunchy, peanuty, malty goodness!
Malted Pretzel Peanut Crunch Recipe:
- 1 bag of pretzels, crushed
- 2 cups peanuts
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 cup powdered milk
- 3 sticks butter
- 1 cup malted milk powder
Start with the therapeutic part: crushing the pretzels. I opened a small hole in the top of the bag to let the air out before going at it with my kitchen mallet, so I wouldn't have any surprise pretzel explosions in my kitchen. You could use any hard object; just crush the pretzels into smaller pieces.
Combine the butter, brown sugar, white sugar, and powdered milk in a sauce pan. (Not the malt powder! That comes later.) Over medium heat, stir until the butter is melted and the mixture starts to bubble.
Pour the mixture over the pretzel pieces and peanuts in a large roasting pan (or two smaller pans) and mix well, so that all of the pieces get nicely coated.
Now it's time to add the malt powder to the sticky, sauce covered pretzels and peanuts. Mix again to distribute the malt powder evenly.
Bake at 250 degrees Fahrenheit for one hour, stirring every 15 minutes (just like making Chex mix).
Let cool, and dig in! This is great as a snack mix, but it's absolutely AMAZING as a topping for vanilla ice cream. Maybe with a little homemade hot fudge sauce. Oh yeah.