Author Notes: 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
Serves: me. or me and my husband if i am sharing nicely.
Ingredients
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1
stick unsalted butter (plus some for buttering the cookie sheet)
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1
cup light brown sugar
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1/2
teaspoon salt
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1/4
cup light corn syrup
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1/2
teaspoon Chinese 5 spice powder
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1
teaspoon cayenne pepper
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1/2
teaspoon baking soda
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3
cups pretzles
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1
cup pecan halves
Directions
- 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.
- Movie time!!!!!!
/b943b1f5-5c65-4ab1-b18b-d558d828a7c5--003.JPG "Texas Sweet Heat - Caramel Pretzles 2")
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/ce2cd38e-61c8-4e69-9a69-de53ffdb31c2--002.JPG "Texas Sweet Heat - Caramel Pretzles 3")
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