Loaded Caramel Dipped Pretzels

As seen on

Sally’s

Total Time

1 hour

Prep Time

20 minutes

Cook Time

10 minutes

Rating

(1)

Ingredients

18 pretzels

1 cup homemade salted caramel (the full recipe)
18 large pretzel rods
2 cups assorted toppings (crushed M&Ms, nuts, mini chocolate chips, sprinkles, Heath bar, etc)

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Make the salted caramel and allow it to thicken and cool for 20 minutes.

Step 2

While cooling, get your toppings ready. Place each into separate bowls.

Step 3

Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Step 4

Once caramel has cooled, hold each pretzel rod by one end and dip the pretzel into the caramel, swirling it around to get it coated well. Shake off any excess caramel. Immediately sprinkle toppings onto pretzel, twirling the pretzel to get all sides covered. Do this over a plate to catch any extras.

Step 5

Place pretzels onto prepared baking sheet to allow the caramel to set, about 15 minutes. Rotate them every 2 minutes so they don’t end up with a completely flat side.

Step 6

Cover and store leftovers at room temperature for 2-3 days. In hot months, store pretzels in the refrigerator for up to 4 days. Bring to room temperature before serving.

Chef’s notes

Special Tools (affiliate links):

Glass Mixing Bowls, Baking Sheet, Silicone Baking Mat or Parchment Paper

Tip:

Avoid rolling the caramel pretzels into the toppings. The warm caramel will melt the toppings and create a huge mess.

Caramel:

Interested in regular caramel instead of salted caramel? For regular sweet caramel, simply reduce the salt to 1/2 teaspoon in the salted caramel recipe.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Loaded Caramel Dipped Pretzels

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

More recipes by Sally’s