This is a recipe for a pretzel brittle that my friend Kelly gave me last weekend. I am a huge fan of pairing salt and sweet in dessert and was an instant addict of this brittle.
3 cups pretzels (crushed into large bits)
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 cups sugar
1/3 cups water plus some for painting sides of pan
Vegetable oil, for coating the saucepan or use nonstick
1 tsp butter
In a small bowl evenly combine pretzels, cinnamon, and cayenne. Set aside.
Brush the inside of a medium sized heavy saucepan, a spatula, a sheet pan, and the underside of a pan that fits into the sheet pan (needs to be able to press down in the corners) with vegetable oil.
Add the sugar and water to the saucepan, cook over medium-high heat, DO NOT STIR. Cook until the sugar is a light amber color, about 15 minutes. If sugar crystals begin forming on the sides, wipe them down with some water with a basting brush. Be careful of a white sugar shell forming on top, because it may be the proper color of brown beneath that, but the oil the pot is basted with should help this not happen. If it does, add just a tiny amount of butter, broken into pieces, and it will melt through the crystals. Remove from heat as soon as ideal color is attained.
Quickly stir in pretzels with the spatula. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed (take the time to do this well), pour mixture onto the sheet pan. Spread to a roughly even thickness and even proportion of sugar to pretzel.
Top with second pan that fits inside to press it down to a more even thickness all around. Cool completely and then break into pieces.