Cinnamon Roll Pretzels

Sunday 26 January 2014

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I just love cinnamon.   It has to be my favourite of the warm spices.  It comes from the inner bark of a few different trees, and is great in both sweet and savory dishes.  I think the smell of cinnamon in the air makes a house smell like a home.

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I was on Pinterest the other day and I found a recipe that looked fabulous.   (Don't you just love Pinterest?)  It came from a blog called Lauren's Latest.   They looked to good that I had to print it out and I could hardly wait for the weekend so that I could make them for us to enjoy.

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You will want to use the small pretzel twists for these.  You know the ones.  They are about 1 1/2 inch in size.  Lightly salted.   Don't use any that are flavoured with anything else.  That would just be ucky.

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Make sure you mix all of the ingredients together really well when you are mixing in the cinnamon sugar so that they all get coated evenly.  I found that  the cinnamon suar didn't get evenly distrubuted that easily, although to be honest the ones that the holes got stogged full of crunchy cinnamon sugar were my favourite bits!

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I know my photos are not the greatest of these, but the weather was really cruddy today and the lighting was really poor, so they are a bit darker than I would like, but I hope that doesn't put you off from trying them, coz they are really, really good!

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The original recipe called for drizzling white chocolate over the baked and cooled pretzels.  I have never been able to get white chocolate to drizzle properly . . . it usually just clumps for me, but I found dipping them worked quite well and we quite liked them.    Wouldn't they just make the nicest friendship gift for a special friend as a surprise?  I think so too!

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*Cinnamon Roll Pretzels*
Makes 4 cups

A delicious snack recipe I adapted from one I found online at Lauren's Latest.  Quick and easy to make. 

175g bag of pretzel twists, plain salted (4 cups)
60g butter, melted (1/4 cup)
95g of granulated sugar (1/2 cup)
1 1/2 tsp ground cinnamon
3 ounces white chocolate, chopped (1/2 cup) 

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Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking sheet with baking parchment.  Set aside.
Toss the pretzels in a bowl with the melted butter.   Mix together the sugar and cinnamon and toss that with the buttered pretzels.  Spread the coated pretzels in a single layer on the baking sheet.

Bake in the heated oven for 15 minutes, stirring after each five minutes, and rotating the baking sheet.  Remove from the oven and allow to cool completely
Melt the chocolate and drizzle it over the pretzels with a spoon.  If that proves impossible (as it often does for me) dip one half of each pretzel to coat.  Allow to set before storing in an airtight container.

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