Honey Mustard Pretzel Crunch
By Chef Tom Fraker

1/2 cup Unsalted Butter
1/2 cup Honey
2 12 oz. packages Honey Mustard and Onion Pretzel Pieces
3 6 oz. cans Smoked Almonds
2 Tablespoons New Mexico Hatch Chile Powder (chiles dried and ground)


Preheat the oven to 350ºF.
Place the butter and honey in a microwave safe container and melt in the microwave.
In a large bowl, combine the pretzel pieces, almonds and Hatch chile pepper.
Stir the butter and honey and mix into the pretzel mixture.
Place the mixture onto a lightly oiled baking sheet in a thin layer. Bake in the oven for 15 minutes.
Remove from the oven and let cool.
Once cool, toss the mixture and serve.

Servings: 10 - 12

This is a great bar snack with an ice cold beer.