Pumpkin Pie Spiced Pretzels

Pumpkin Pie Spiced Pretzels

Last year I invented the Pumpkin Pie Truffles that I posted last week. To keep my creative juices going, I decided to get imaginative again. I'm trying to eat a LITTLE bit healthier so I wanted to use something that's relatively lower in fat. What could I use as the basis of a new fall recipe? Pretzels are low fat, tasty, and easy to add flavor! A little thinking and one trip to the grocery store and here is what I got:

PUMPKIN PIE SPICED PRETZELS

1 lb Tiny Pretzel Twists (I use Rold Gold)

1/2 stick butter, melted
3 T honey

3/4 C white sugar

1 T Tone's Pumpkin Pie Spice

Heat oven to 225º. In a small sauce pan, melt the butter and honey. While butter is melting mix the sugar and spice together. When the butter is melted, drizzle mixture over the pretzels and toss gently to coat. Sprinkle the sugar spice blend over the sticky pretzels and turn gently to coat. Bake the pretzels for about an hour, turning every 15 minutes. Remove from oven and as soon as they are cool enough to handle, break them apart as they cool to prevent having one giant clump of pretzels.

If you have more self-control than I do, store leftovers in an airtight container.