Name: Pretzel Crunch
Yield: makes about 250 g (2 cups )
Ingredients: 100 g mini pretzels about 1/4 (16-ounce) bag (2 cups); 60 g light brown sugar 1/4 cup tightly packed; 25 g sugar 2 tablespoons; 20 g milk powder 1/4 cup; 10 g malt powder 1 tablespoon; 100 g butter, melted 7 tablespoons

Because so many of our desserts for the restaurants are plated and served by a surly kitchen of 99.9 percent men, we wanted to come up with a deep, malted, surly crunch. This pretzel crunch straddles the line between savory and sweet. Toss this into some Chex Mix on Super Bowl Sunday, or serve it solo in a bowl at your next cocktail party.

Cooks' Note

In a pinch, substitute flour for malt powder, but part of the malty depth will be lost.

Recipe notes

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