Instructions

• Preheat oven to 350°F. Line a cookie sheet with parchment paper or a Silpat baking mat and spread the 4 cups pretzel nibblers in a single layer on the sheet.
• In a small bowl, combine 1/2 cup granulated sugar, 2 teaspoons salt, 1/4 teaspoon ground black pepper, 1/4–1/2 teaspoon cayenne pepper (use 1/4 teaspoon for milder heat or 1/2 teaspoon for more heat), 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon; stir to blend.
• Pour 6 tablespoons maple syrup into a large bowl.
• Bake the pretzels on the prepared sheet for 3–5 minutes, until they are hot to the touch and fragrant. Watch carefully so they don’t burn.
• Remove the pretzels from the oven and immediately transfer them to the large bowl with the maple syrup. Toss quickly to coat all the pretzels with syrup.
• Sprinkle the sugar-and-spice mixture over the syrup-coated pretzels and stir or toss until the coating is evenly distributed.
• Spread the coated pretzels back onto the lined cookie sheet in a single layer and let cool completely so the coating sets.
• Store cooled pretzels in an airtight container for up to one week.