Caramel Pecan Pretzels Recipes

PECAN CARAMEL CANDIES

Steps:

• Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy., Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.

CARAMEL PRETZEL BITES

Steps:

• Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan., In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.

PRETZEL TURTLES®

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
• Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

CARAMEL-PECAN PRETZELS

Steps:

• Heat oven to 250°F. On large cookie sheet, place pretzels in single layer. Place caramel piece on center of each pretzel. Bake 6 to 8 minutes or until caramels have softened. Remove from oven. Press pecan half into each caramel piece. Place close together on sheet of waxed paper.
• In separate 1-quart resealable freezer plastic bags, place chocolate chips and vanilla chips; seal bags. Microwave each on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth.
• Cut small tip from bottom corner of each bag. Drizzle melted chocolate over pretzels. Carefully drizzle melted vanilla chips over chocolate. (If careful when drizzling, there is no need to let the chocolate set before drizzling the vanilla chips.) Refrigerate about 20 minutes or until chocolate is set.

CARAMEL PECAN PRETZEL PIECES

Steps:

• 1. preheat oven to 275 degrees
• 2. place parchment paper on jelly role pan or large baking sheet
• 3. lay pretzels in rows close together, put the unwrapped rolos on top and place in oven for 5 minutes, remove and immediately add pecan halves to top, press very lightly, let stand for 20 minutes to cool and firm at room temp or refrigerate, then store in an airtight container

CARAMEL PECAN PRETZEL BARS

Steps:

• Grease a 9-by-13 inch baking dish with cooking spray. Line baking dish with parchment paper, leaving a 2-inch overhang on all sides.
• In a medium microwave safe bowl, microwave the chocolate chips until just melted, about 2 minute 30 seconds. Stir until smooth.
• Pour all but ;¼ cup of the melted chocolate into the prepared baking dish and spread into an even layer with an offset spatula.
• Reserve 1 cup of the pretzels. Scatter the pecans evenly over the top of the melted chocolate in the baking dish, gently pressing them into the chocolate. Pour pretzels evenly over top of the pecans.
• In another medium microwave safe bowl, combine the caramel and heavy cream and microwave until just melted, about 3 minutes. Stir until smooth.
• Drizzle the caramel, evenly over the top of the pretzels and chocolate in the baking dish. Scatter reserved 1 cup of pretzels over top and gently press into caramel.
• Stir the oil into the reserved ¼ cup of melted chocolate and drizzle over the bars in the baking dish.
• Refrigerate until well chilled and set, about 2 hours. Cut into bars, sprinkle with sea salt, and serve chilled.

CARAMEL CORN AND PRETZEL MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
• In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
• In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
• Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).