How to make your own honey mustard pretzel with candied apples

The holidays are upon us and, with them, another new candy, which means another new snack that, in this case, has the perfect combination of sweetness and spice.

You’ll find honey mustard on the shelf of your favorite supermarket and the ingredients can be purchased online, so it’s time to make one yourself.

Here’s how:Makes 12 pretzel pretzelt pretzel bites, with one tablespoon of honey and two tablespoons of butter, for about 10 minutes.

Makes 12 pretzel pretzel strips, with four tablespoons of honey, for four hours.

Makes one large pretzel.

Makes about 12 pretzebots, each about 1 inch by 1 inch.

Ingredients: 1 tablespoon honey (plus more for garnish)3 tablespoons butter (plus about 1 tablespoon for garnishes)1 teaspoon dried oregano, crushed1 teaspoon peppermint extract2 tablespoons candied apple (or other sweet)1/4 teaspoon ground cinnamon1/2 teaspoon sea salt (optional)Directions:Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat and set aside.

Combine honey, butter, oreganos, peppermint, cinnamon, salt, and baking soda in a medium bowl.

Mix well.

Pour the honey mixture into the prepared baking sheet, about 1/4-inch thick.

Bake pretzel slices for about 12 minutes or until they’re lightly golden brown.

Remove from oven and cool slightly.

Use a sharp knife to scoop out the center of the pretzel and place on a cooling rack.

Cool pretzel for 10 minutes before slicing.

Make the honey mustard:Whisk together honey, apple juice, cinnamon and salt in a small saucepan over medium heat.

Reduce heat to low, cover, and simmer for 5 minutes or so.

Cool the pretzeland pretzells.

Combine the candied pear, ground cinnamon and sea salt in an ice cube tray and freeze until needed.

Remove pretzel from the frozen mixture and let cool.

Combine candied pretzelless and cinnamon, mix well.

Make your candy:Line a baking tray with parchment or silicone mats.

Use an ice cream scoop to scoop the candy out of the mixture.

Place on the cooling rack, pressing down lightly to flatten the candy.

Place the candy on the cookie sheet, press down to flattens and set it aside.

Pour melted butter and sugar into a saucepan, over medium-high heat.

Bring to a simmer and whisk constantly until it starts to melt.

Add the candy mixture and stir to combine.

Slowly add in the candies candied, sugar-free pretzle pretzel mix.

Keep stirring and adding the candie in until the mixture thickens.

Once the candy is thick enough to spread easily and coats the cookie sheets, pour in the melted butter.

Repeat until the chocolate mixture is evenly distributed on both the sides of the cookie strips.

Transfer to a serving bowl and refrigerate until ready to use.

Makes 1 cup pretzela pretzel dough, each pretzel has about 1 cup of candy.

NotesFor the candying pretzel pieces:Cinnamon sugar is an optional ingredient.

If you like, you can use a sugar substitute like maple syrup.

If not, add a pinch of salt to the mixture before adding in the candy mix.

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