Ingredients
1 (14 oz.) pkg. caramels
1 (10 oz.) pkg. pretzels
2 Tbsp. shortening
1 c. finely chopped pecans
1 Tbsp. water
8 oz. German sweet or semi-sweet chocolate
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Malt syrup for bagel water, pretzel dip, bread sweetener
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Malt syrup for bagel water, pretzel dip, bread sweetener
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
In a double boiler, melt caramels and water. Dip half of each pretzel into the hot caramel. Place on a greased sheet of foil to cool. In a saucepan, melt chocolate and shortening over low heat. Dip caramel coated end of pretzels into the chocolate; sprinkle with nuts. Return to foil.