Pretzel Turtles for Ang

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desertjean

Well-known member
Sorry, I just saw your request. Funny story about making these this weekend that I have to share. I tried to melt the chocolate in the microwave, something I'm not proficient with and have been banned from using at work since vaporizing a cinnamon roll. When I looked in at the suggested 20 second interval my microwave was shooting flames out from behind the little screen inside the cavity. Since I'm pretty sure it's not supposed to do that, we are now in the market for a new one. Anyway, here's the recipe:

Pretzel Turtles

1 package pretzel sticks

14 ounce package wrapped caramels

1 tbsp water

12 ounce package semi-sweet chocolates

1 tbsp shortening

1 cup pecans, toasted and chopped

Slowly melt caramels with water in a pan over low heat. Dip pretzel sticks in caramel and place on a wire rack to set (this won't take long).

While caramel is setting, melt chocolate on low with shortening or in a double boiler, until smooth. Take off heat and stir until a nice glossy appearance. Dip pretzels into chocolate. Immediately sprinkle with pecans. Let set on wire rack. Store up to 2 weeks in an airtight container.

This year I used small regular pretzels and laid them out on a lightly sprayed parchment paper. Dropped spoons of caramel on top, then chocolate, then nuts. Pretty appearance but the caramel was tricky to keep warm enough to work with.

 
Here is another one I came across REC: Pretzel Turtles Recipe #266503

Jean, do you think your recipe would work with those large pretzel rods? These might make a nice addition to my gift baskets. I am not particularily fond of the idea of rolling out 48 caramels, since I can barely stand to unwrap that many. Thanks!


Pretzel Turtles Recipe #266503

This recipe is out of Everyday with Rachael Ray Dec/Jan 2008. This recipe calls for dark chocolate, but I think milk chocolate would be yummy too! Time doesn't include time needed for setting chocolate.
by KaraRN
50 servings 50 turtles
1¼ hours 1 hour prep

1 (14 ounce) bag soft caramels (4 dozen)
1 (10 ounce) bag pretzel nuggets
12 ounces dark chocolate, finely chopped
2 cups natural almonds, toasted and finely chopped

Unwrap the caramels, then using a rolling pin, roll out each one into a 1/8 inch oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal.
In a double boiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.
Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set about 3 hours.

http://www.recipezaar.com/266503

 
It would work just fine and look really nice. Wish I'd thought of it smileys/smile.gif

The only concern would be to not break the pretzel as the caramel does set up quickly.

I'm thinking that one of those small crock pots (dh received one as a gift years ago that was relegated to the closet) would work to keep the dipping consistency longer.

 
I actually have an old electric fondue pot from my mom,

that would be perfect for keeping the caramel warm. Thanks!

 
thanks, I bought some bags of caramels after Halloween and this would be great to use them up

I can't imagine rolling them out though---these are not that soft. I saw some of these commercially made with pretzel rods and they were lastly covered with some white chocolate lashings---very pretty.

 
Ang, what are white chocolate lashings? What if you nuked the caramels

just a little bit?

 
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