The Kidney Kitchen: EPIC PRETZELS!

  I'm a snack food lover. Especially crispy, crunchy things. But since I'm on a renal diet, I'm fairly limited in what I can eat. So I have to look for kidney-friendly alternatives, like the snack mix I featured in my kidney diet post on sodium (you can read it here: ).
  But recently I made what could quite possibly be the best snack ever. Really. Best. Snack. EVER. I call this culinary wonder EPIC PRETZELS! Just like that. All caps with an exclamation mark. They are seriously that good. And super addictive. And best of all, really easy to make. Just 5 ingredients and 15 minutes and you too can have EPIC PRETZELS!

 

  You start by mixing some sugar and cinnamon together in a small dish.

 

  Next, put your unsalted pretzels into a baking pan.  Add in a few more for good measure (and for munching on while you make the glaze).

 

 

  Cut a square of margarine in half, put it in something microwave-proof and pop it in the microwave until it's nice and melty.

 

 

  Now add some honey and half of the cinnamon-sugar mixture.  Mix it all up and pour the liquid yumminess over the pretzels.

 

 

    Stir up the pretzels until they're all nice and coated.  Go ahead and lick the spatula.

 

 

    Pop them in the oven and bake them for about 15 minutes, stirring every 5 minutes, until the glaze is absorbed.  While the pretzels are getting all yummy in the over, line a large cookie sheet with waxed paper (or parchment paper, or a silicone baking mat...anything that will keep the pretzels from sticking to the pan).

 

 

  This next step needs to be done fairly quickly, because these babies will cool FAST.  Spread the pretzels on your prepared cookie sheet, spreading them out as thin as you can.  Sprinkle the remaining cinnamon-sugar mixture over them.  Now let them cool.  Try to resist eating them, if you can.

 

And there you have it...supper yummy, super addictive EPIC PRETZELS! Keep them in an airtught container.  I can't tell you how long they'll keep for, because they only last for about 2 days in my house! The full recipe is below.

 

  Until next time,

  J.



  EPIC PRETZELS!
  - 5 cups unsalted pretzels
  - 1/4 cup margarine, melted
  - 1/4 cup honey
  - 1/4 cup sugar
  - 1 tsp. cinnamon

  1.  Preheat the oven to 350 degrees.
  2.  Mix sugar and cinnamon and sugar together in a small dish; set aside.
  3.  Measure the pretzels into a 9"x13" baking pan.
  4.  Measure the margarine into a glass measuring cup and melt it in the microwave.  Add in the honey and half of the cinnamon-sugar mixture and mix thoroughly.  Pour the glaze over the pretzels and stir them until they're well coated.
  5.  Bake in the preheated oven for about 15 minutes, until the glaze is absorbed.
  6.  While the pretzels, are baking, line a large cookie sheet or jelly roll pan with waxed paper, parchment paper, silicone baking sheet, etc.
  7.  Remove the pretzels from the oven and spread them in a single layer on the prepared cookie sheet.  Sprinkle the remaining cinnamon-sugar mixture over the pretezels and allow them to cool.  Store in an air-tight container.