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
Caramel Pretzel Sticks
Caramel Pretzel Sticks
Prep Time
120 min
Cook Time
35 min
Yield
about 3 dozen
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
Directions
- 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
1 coated pretzel stick: 132 calories, 5g fat (4g saturated fat), 5mg cholesterol, 224mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 1g protein.
