- 2 Tbsp lightly toasted mustard seed
- 1 cup pretzels, broken into pieces
- ½ cup semi-sweet chocolate, broken in pieces
- ½ cup crushed walnuts or pecans
Preheat oven to 350°F. Toast mustard seed on a baking sheet in oven for 5 minutes. Set aside. Break pretzels into smaller pieces. Line baking sheet with waxed paper and set aside. In a large microwave-safe bowl, melt chocolate as per package instructions. In a separate bowl, mix pretzels, mustard seed and crushed nuts. Gently stir in melted chocolate until evenly coated. On a prepared baking sheet, use tablespoon (15 ml) measure to drop mixture into 18 clusters. Refrigerate until firm. Remove from waxed paper, store in airtight container at room temperature for up to 5 days.