Tuesday, October 24, 2017

No Options Needed...These Pretzels Are Loaded!


With Caramel that is. Sally McKenney, who the wrote the new cookbook, Sally's Candy Addition came by Tonia's Kitchen to talk about her special pretzels, that have just a little bit of everything!  Sally told Tonia she uses pretzel rods, which are easy to dip and decorate.  Sally says she uses crushed candies, nuts along with thick caramel. But the great thing about this recipe is you can use you own imagination.  Not only is it great for Halloween, but this recipe can be used for birthdays, parties or just anytime you want a delicious and unique snack.  Find out more on Sally's website.

Assorted toppings such as 3 full-size Butterfinger® candy bars, crushed; 1 cup (225g) crushed M&M’s®;
1 cup (440g) finely chopped pecans
2 cups (475ml; the full recipe)
Caramel for Dipping (page 92)
24–28 pretzel rods

Special Equipment
2 large baking sheets

1 Place toppings in separate medium-size bowls or on medium-size plates. Set aside. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Working with one pretzel at a time, quickly dip each pretzel halfway into the slightly warm yet thick caramel. Allow excess to drip off by very gently tapping the pretzel on the side of the measuring glass, making sure not to break the pretzel. If the caramel is too thin, allow it to sit a little longer at room temperature to thicken so that it will stick to the pretzel.

Once the pretzel is halfway coated with caramel, roll the caramel portion of the pretzel in a topping until all sides are coated. Place pretzel on the prepared baking sheet to allow caramel to set. Repeat with each pretzel. If you find that the caramel is falling off the sides of the finished pretzels as you are working, simply turn/rotate them to make sure the caramel stays put as it sets. I use about 1½ tablespoons (22ml) of caramel per pretzel, though this amount can vary slightly.

4 Optional: If making “turtle pretzels” as described in the recipe intro, melt 4 ounces (113g) of chocolate using my instructions on page 44; roll caramel coated pretzels into the pecan pieces and then drizzle with melted chocolate.

5 Allow caramel and chocolate to completely set, about 1 hour.

MAKE-AHEAD TIP: Store pretzels lined between sheets of parchment or wax paper in an airtight container in the refrigerator or at room temperature in a cool, dry place for up to 1 week.

Sally Says: If you’re making the Caramel for Dipping right before dipping the pretzels, allow it to cool for 10 minutes after removing from heat, then pour into a 2-cup (475ml) measuring glass for easy dipping. If you’re warming up already-made Caramel for Dipping, simply warm it on the stove for about 5 minutes, stirring constantly.

Sally Also Says: To crush candy bars or even chop the nuts, simply pulse in a food processor or blender until crushed. Alternatively, you can place in a large zipped-top bag and roll with a rolling pin until crushed.