Honey Mustard Pretzels

How about this hurricane? Anyone on the eastern side of the country has been hearing about Sandy for the past week and most of us are hunkering down to weather the storm today. In Boston, schools are closed, office building are closed, and people stayed off the roads.

I actually got up and started driving to work since our office isn’t closed today. The roads were eerily empty. About half way to work, I decided it wasn’t worth risking a commute home over the Tobin with hurricane-force gusts and turned back home. I am working from home most of the day and so far, haven’t had any issues (we’ll see what happens as the day progresses). I hope everyone out there is staying dry and safe.

While sitting at home working I always tend to snack. It must just be because I’m home and there are always baked goods or other treats in the house. When I’m at my desk, I don’t snack that often, but at home, forget it. This morning, I have been snacking on these Honey Mustard Pretzels.

It wasn’t my plan. I had hoped to keep them around until the weekend, but they’re just so addictive. They come together in a snap and disappear just as quickly. These are perfect for sitting around watching football, handing out Halloween candy, or working from home in my case.

After a couple days, mine started to lose a bit of their crunch, so I just popped them back in the oven for another 15 minutes and they crisped right up again.

One Year Ago: Berry Cream Cheese and Shrimp Fritters with Blackberry Dipping Sauce
Two Years Ago: Homemade Snickers Bars and Cranberry White Chocolate Cupcakes
Three Years Ago: Marshmallow Fondant Pirate Party Cupcakes and Pumpkin Cranberry Muffins
Four Years Ago: Pink Cupcake Bites
Five Years Ago: Goat Cheese, Pesto, Sundried Tomato sandwich

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Honey Mustard Pretzels

Perfect for snacking, these honey mustard pretzels come together in a snap and disappear just as fast!

Yield: 4 cups

Ingredients:

4 cups pretzels, any variety
1/4 cup canola oil, or vegetable oil
1/4 cup yellow mustard
1 tsp mustard powder
1 1/2 Tbsp honey

Directions:

Pre-heat oven to 200 degrees. In a rimmed baking sheet, lightly coat with non-stick spray.

In small bowl, whisk together all seasoning ingredients - oil, mustard, mustard powder and honey.

Toss pretzels with whisked seasoning mixture in a large bowl until all evenly coated.

Bake in preheated oven for 60-75 minutes, stirring every 15 minutes.

Serve while warm.

Store in air-tight container.

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9 Responses to “Shrimp with Cilantro Pesto”

  1. #
    1
    Joelen — September 3, 2009 at 4:24 am

    This combines 2 of my husband’s loves – shrimp and cilantro! Love the ice cube trick too!

  2. #
    2
    Ingrid — September 3, 2009 at 5:48 pm

    Yum, I love shrimp! Hadn’t thought to flavor it with pesto. Warm crusty bread would be yummy with it!
    ~ingrid

  3. #
    3
    stephchows — September 3, 2009 at 7:10 pm

    OH WOW so simple and so beautiful! I need to make myself some pesto cubes for moments like these 🙂

  4. #
    4
    Kerstin — September 3, 2009 at 10:11 pm

    What a delicious and easy dinner! I’m lucky if I’m home by 8:30, so I completely understand needing quick recipes! I’ll have to try the frozen pesto trick.

  5. #
    5
    bec — September 4, 2009 at 3:06 pm

    i just made my first batch of ice cube pesto from our basil forest. neil panics every time i make pesto. he needs verification that i have not used up too much basil. if i use 10% of what is in the garden, then we are in the safety zone. let it grow back, use another 10%. at the end of the season, we will have 9000 cubes of pesto in the freezer and neil will be happy. totally jealous of your new stove, btw. i want a griddle!

  6. #
    6
    Kat — September 4, 2009 at 11:55 pm

    I love the frozen pesto concept! I have a lot of basil, but there are only two of us in my house and we can only eat so much. I will have to try this. The shrimp looks great.

  7. #
    7
    Justin — September 11, 2009 at 12:23 am

    this looks great, and it really can’t get much easier

  8. #
    8
    Jori Hodgson — January 27, 2010 at 6:52 am

    Hi there! Love this idea. Great job!

    I was wondering where I can find pesto? Also, do you have any ideas for sides that would be good with this? I’m not familiar with pesto’s flavor and I want to surprise my husband with something 🙂 Thanks!

  9. #
    9
    Jen — January 27, 2010 at 12:53 pm

    Jori – I make my own pesto using this recipe.

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