Pretzel Yummies
From henrie 16 years agoIngredients
- 2 cups (8 oz.) walnuts shopping list
- 1 cup peanut butter flavored pieces shopping list
- 1 cup milk chocolate pieces shopping list
- 1 cup packed brown sugar shopping list
- 1/2 cup light- colored corn syrup shopping list
- 1/4 cup butter shopping list
- 2/3 cup Eagle brand sweetened condensed milk (NOT evaporated milkl) shopping list
- 1/2 tsp. vanilla extract shopping list
- 25 pretzel rods or 1 pkg. (14 oz.) whole Bavarian pretzels shopping list
How to make it
- 1. In a food processor combine walnuts, peanut butter pieces, and chocolate pieces. Cover and process until mixture is coarsely chopped (or coarsely chop nuts, peanut butter pieces, and chocolate pieces with a knife and combine). Transfer mixture to a large bowl; set aside.
- 2. In a small heavy sauce pan combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to side of pan. Continue cooking, stirring constantly, until mixture reaches 236ยบ F., softball stage (should take about 10 minutes). (Adjust heat as necessary to maintain a steady boil.) Remove sauce pan from heat; stir in vanilla. Cool 15 to 20 minutes or until slightly thickened.
- 3. Dip each pretzel into caramel mixture, covering about 2/3 of the pretzel. Let caramel drip off slightly. Spoon or roll some of the crumb mixture onto the caramel, pressing crumbs lightly into caramel with back of a spoon. Let stand on nonstick foil until caramel is
- set. Store in an airtight container between layers of wax paper in refrigerator up to 4 days or freeze up to 1 month.
- Makes 25 pretzel rods or 15 whole Bavarian pretzels.
People Who Like This Dish 5
- sadiegirl Pahrump, NV
- organicmama CA
- vickycummins Munster, IN
- 99bordeaux Richmond, VA
- sparow64 Sweetwater, TN
- henrie Savannah, GA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 4
-
All Comments
-
Your Comments