Why is it that salty and sweet go so well together? They’re opposite flavors. You’d think they would clash, but they don’t. Salty pretzels are okay, but you throw in some chocolate and it’s an amazing flavor experience.
To make a salty-sweet snack I’ve put together pretzels, dry roasted peanuts and rich, sweet white chocolate. But that’s not all. I’ve also added some dried cranberries for a bit of tang. It’s heavenly. And dangerous. I left a bowl of this crunch sitting in the kitchen and it was gone in a day. You walk by and can’t help but pick up a piece. Next thing you know, you’re finding excuses to walk through the kitchen for another bite.
We start with pretzel sticks, salted dry roasted peanuts and 3/4 cup of the chopped dried cranberries. The pretzels should be broken into bite size pieces. This is a great job for little hands. We made 2 large batches here. A one pound bag of pretzel sticks will produce 6 cups of broken pretzel pieces. A 16 oz. jar of dry roasted peanuts contains about 3 cups of peanuts. It just made sense to double the recipe and give some away.
You’ll need to melt some white chocolate. A lot of people melt chocolate in the microwave. I’ve over cooked chocolate in the microwave too many times with disastrous results. Even though it’s more work, I use a double boiler, or in this case, a large bowl sitting over a pot of simmering water. I prefer the consistency of the chocolate when it’s melted in a double boiler. Along the same lines, I prefer to heat hot water for tea in a kettle versus a microwave. It’s just not the same, somehow water from a kettle makes better tea. John thinks I’m crazy or finicky. Probably both.
Pour the white chocolate over the pretzel mix and stir with a wooden spoon until all the pieces are evenly coated.
The mixture is spread onto a baking sheet lined with parchment or wax paper. For two batches you’ll need two pans. Sprinkle the remaining 1/4 cup of cranberries over the top. I do this mostly because it looks pretty. You can let the crunch sit overnight or pop it in the fridge for 45 minutes. Break it into bite size pieces and you’re done. You have a salty, sweet, tangy snack you can share or keep all to yourself.
- 3 c pretzel sticks, broken into small pieces
- 1 1/2 c dry roasted, salted peanuts
- 1 c dried cranberries, chopped
- 1 lb white chocolate
- Melt white chocolate in a double boiler or in the microwave, taking care not to burn the chocolate.
- In a large bowl combine the pretzels, peanuts and 3/4 c of cranberries with the white chocolate. Mix until everything is evenly coated.
- Place mixture on a cookie sheet lined with parchment paper. Sprinkle the remaining 1/4 cup of dried cranberries over the top.
- All the mix to cool overnight or place in the fridge for 45 minutes to an hour. Break into chunks. Store in an air tight container.