Caramel Cashew Pretzel Rods Recipes

CARAMEL PRETZEL STICKS

Caramel Pretzel Sticks image

Homemade caramel, smooth almond bark and chopped nuts make these pretzel rods sinfully delicious. This treat is always a huge hit at holiday parties. People think you spent all day in the kitchen! -Mary Bown, Evanston, Wyoming

Provided by Taste of Home

Categories Desserts

Time 2h35m

Yield about 3 dozen.

Number Of Ingredients 8

Ingredients

2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) pretzel rods
6 to 12 ounces white candy coating
6 to 12 ounces milk chocolate candy coating
3/4 cup finely chopped walnuts, optional

Steps:

In a large heavy saucepan, combine sugar, corn syrup and butter; bring just to a boil over medium heat, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat; stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Keep warm. , Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel; allow excess to drip off. Place on well-buttered baking sheets; let stand until firm. (Rewarm caramel mixture and replenish as needed.), In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-dipped pretzels into the white coating; return to baking sheets. Melt milk chocolate coating; dip remaining pretzels; place on baking sheets., Drizzle white-dipped pretzels with milk chocolate coating; drizzle milk chocolate-dipped pretzels with white coating. If desired, sprinkle with walnuts. Store in airtight containers.

Nutrition Facts : Calories 132 calories, Fat 5g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 224mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL-CASHEW PRETZEL RODS

Caramel-Cashew Pretzel Rods image

To give these pretzel rods the fun flavor of s'mores, I sometimes use mini marshmallows and coarsely crushed graham crackers in place of the cashews.-Joanne Wright, Niles, Michigan

Provided by Taste of Home

Categories Desserts Snacks

Time 45m

Yield 4 dozen.

Number Of Ingredients 6

Ingredients

1 package (14 ounces) caramels
1 tablespoon heavy whipping cream
24 pretzel rods
3 cups chopped salted cashews or chopped pecans, toasted
4 ounces dark chocolate candy coating, melted
4 ounces white candy coating, melted

Steps:

In a microwave, heat caramels and cream on high for 2-3 minutes or until caramels are melted, stirring after each minute. Stir until smooth. , Break pretzel rods in half. Dip the broken end two-thirds of the way into caramel mixture; allow excess to drip off. Roll in cashews. Place on a waxed paper-lined baking sheet. Chill until set., Drizzle dark chocolate over dipped portion of pretzels; chill until set. Drizzle with white coating; chill until set. Store in airtight containers or wrap in cellophane gift bags and tie with a ribbon.,

Nutrition Facts :

CHOCOLATE CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY

Chocolate Caramel Pretzel Pinwheels Recipe by Tasty image

Here's what you need: pretzel, crispy rice cereal, marshmallow, butter, caramel, semi-sweet chocolate chips, nonstick spray

Provided by Quinton Washington

Categories Desserts

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 cups pretzel, crushed
2 cups crispy rice cereal
10 oz marshmallow
¼ cup butter
13 oz caramel, spreadable
11.5 oz semi-sweet chocolate chips
nonstick spray

Steps:

Preheat oven to 300˚F (150˚C).
Combine cereal and crushed pretzels in a large bowl.
In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
Combine cereal, pretzels and melted marshmallows. Mix well.
Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
Roll out with a rolling pin into a thin layer.
Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
Enjoy!

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