I really love caramel corn - I mean REALLY love it in the "eat it until you feel sick, then drink some tea, think - oh I feel better - then eat some more, rinse, repeat" sense. So I decided to apply my caramel corn love to pretzles, throw in some heat and some nuts and WALLA! A new treat to eat myself sick on! I used Texas shaped pretzles because, well, they're cute, but twists or those waffle cut ones would be just fine. Or if you have ones representative of your home state. And I used pecans because that's what we grow around here, but you can use whichever nut you love best. —aargersi
Me. Or Me and my husband if I am sharing nicely.
stick unsalted butter (plus some for buttering the cookie sheet)
light brown sugar
light corn syrup
Chinese 5 spice powder
In This Recipe
Preheat the oven to 200. Cover a cookie sheet with foil and butter it. Spread the nuts and pretzles on to the sheet.
Bring the butter, sugar, salt, corn syrup and spices to a simmer. Simmer for 5 minutes, stirring occasionally - I recommend a non-stick saucepan for this. Turn OFF the heat, and stir in the baking soda.
Pour the sugar over the nuts and pretzles and stir - get it evenly distributed and spread over the cookie sheet.
Put the sheet in the oven and bake for an hour, stirring and re-spreading 3-4 times while they bake.
Remove from the oven and spread out on parchment paper to dry. Try to keep your hands OFF them (good luck!) for a few hours until they have dried and are nice and crunchy.
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect