Caramel Pretzels

22 Apr

OK, so it’s obvious from my few posts that I like food. Tonight is a short little how-to for some yummy, salty-sweet caramel pretzels!

What you need:
approx. 1 cup of pretzels (see note)
1/4 cup (half a stick) butter
1/4 cup brown sugar
dinner plate or small cookie sheet
nonstick cooking spray or foil or wax paper


Spray the plate or cookie sheet with the spray or cover with a sheet of foil or wax paper. Spread the pretzels in a single layer, or just slightly overlapping. Now, in a small saucepan, over high heat, bring the butter and brown sugar to a boil. As soon as it starts to bubble, turn the heat to medium. Set your timer for 5 minutes. Stir it constantly, or very close to it. Seriously, it will start to stick if you don’t. This is the only “hard” part about this: once the sugar has completely dissolved, and the caramel has turned a slightly more golden color, then STOP!! It can turn from perfect to burnt and disgusting in literally seconds. Mine takes from between 3-5 minutes. If you’re nervous, stop at 3 and it will still taste great, the sugar just may not be completely dissolved. Or go ahead for the full 5, just watch it closely so you don’t burn it. Once it’s done, take it off the heat, and pour it over the pretzels. Don’t take a bite yet, or you’ll just burn your tongue. Give it a few minutes. Or blow on them really, really hard. Either way, it’s worth it for that sweet and salty treat. And it takes all of, like, 6 minutes!!

Note: I used Pepperidge Farm Baked Naturals Pretzel Thins (Pack of 4) as my pretzels. They are fantastic. But you can obviously sub in regular pretzels.

P.S. I would’ve posted a pic, but they’re already gone. I didn’t really want to take the time to find the camera when the pretzels were begging to be eaten. I hope you understand.



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