It sounds complex, but it's not! 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.
Ingredients
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.
2 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.
3 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.
