Name: Chocolate and Caramel Pretzel Bites
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 48 appetizers, approximately
Ingredients: 1/4 cup (60 ml) water; 1 cup (250 ml) sugar; 2 tablespoons (30 ml) corn syrup; 1/2 cup (125 ml) 35% cream; 1/4 cup (60 ml) unsalted butter, diced; 48 small pretzels, about 1 1/2-inch (4-cm) in diameter; 48 pecan halves, toasted; 2 oz (55 g) milk or dark chocolate, melted and tempered

Ingredients

1/4 cup (60 ml) water
1 cup (250 ml) sugar
2 tablespoons (30 ml) corn syrup
1/2 cup (125 ml) 35% cream
1/4 cup (60 ml) unsalted butter, diced
48 small pretzels, about 1 1/2-inch (4-cm) in diameter
48 pecan halves, toasted
2 oz (55 g) milk or dark chocolate, melted and tempered

Preparation

Line a baking sheet with parchment paper. Set aside.
In a saucepan, bring the water, sugar, and syrup to a boil. Cook without stirring until the mixture turns a light amber colour. Off the heat, gradually add the cream. Beware of splattering. Cook over medium heat until the temperature reaches 117 °C (242 °F).
Add the butter and stir until melted. Transfer to a bowl. Let cool. Cover and let cool to room temperature, about 5 hours or until the caramel is firm.
Spread the pretzels on the baking sheet. Using two lightly oiled teaspoons, place 5 ml (1 teaspoon) of caramel in the centre of each pretzel. Place a pecan half on the caramel, pressing lightly. With a spoon, drizzle the chocolate over the pretzel bites. Let cool completely, about 30 minutes or until the chocolate is firm. Store in an airtight container at room temperature for about 1 week, separating each layer with a sheet of parchment paper.

Note from Ricardo

If your caramel seems too soft, press the bottom of the bites in crushed pretzels to prevent them from sticking to the serving platter.

Chocolate and Caramel Pretzel Bites

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note