I love a good food experiment, especially when it seems easy, uses things I already have on hand, and in this case, I only invested the price of a bag of pretzels. Why not try it?
I’ve been seeing recipes around for an apparently easy way to make flavored pretzels. They seemed a bit too easy to be honest, but I wanted to see if the methodology would really work. So on a lazy Saturday, I just decided to give it a go. Here ’tis with my variation on the flavors.
1 pound mini twist pretzels
3/4 cup canola oil
1 Tbs Korean hot pepper flakes (gochugaru)
1 Tbs McCormick Montreal black pepper seasoning
1 Tbs Old Bay seasoning
In a large resealable plastic bag, add oil and spices and mix them together until incorporated. Add pretzels and mixed until throughly combined. Let sit until all flavoring is absorbed, turning the bag several times over a 24 hour period.*
Well the method worked just fine. I did see some recipes that used a full cup of canola oil, but just as many used 3/4 and I went with that. Just a bit of a warning, the heat on these, if made as above, is at the end of it.
The MotH got to the heart of it when he said, these are beer pretzels.
*you can also bake these in a 200 degree oven for 1 hour stirring several times.
This recipe is different from any other spiced/candied nut method that I have seen, so I was totally curious to see if it worked. Also, it has the added benefit of making me go, for the first time, to (apparently the only) Korean market in Pensacola, which was pretty fun – esp. since I had no idea of the language – hardly surprising, but loved the store clerk who took pity on me and helped.
This recipe is from Michael Gulotta and his restaurant MoPho in New Orleans
Spiced Candied Pecans
2 cups + 1 cup sugar
1 tsp salt
1/2 tsp turmeric
1 tsp + 1/2 Korean chile flakes (gochugaru)
2 cups pecans
Preheat over to 350 degrees.
In a saucepan over medium heat, warm 2 cups of sugar, 2 cups water, salt, turmeric, and 1 tsp chile flakes. Once the sugar and salt are dissolved, add pecans. Increase the heat to high and bring the mixture to a boil. Let the pecans boil for 5 minutes. Then carefully remove them from the simple syrup and spread them on a tray lined with parchment paper. Toss them with sugar and 1/2 cup chile flakes, and place them in the over for 15 minutes, stirring every 5 minutes to promote even browning.
Spiced Candied Pecans
source: Michael Gulotta via Garden & Gun
Trying something new. Gochugaru. Korean red chili flakes. I totally love this and it was a big hit at the office (my test subjects) – but I think they, pretty much, like, at least I hope they do, being test subjects.