Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Caramel Pretzels
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- #90415
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 quarts pretzels
1 stick margarine
1 cup brown sugar, packed
1/2 teaspoon salt
1/4 cup dark corn syrup
1/2 teaspoon baking soda
directions
Use a 2 quart glass bowl. Melt margarine in glass bowl for about 30 seconds or until liquid. Do not burn!
Add brown sugar, salt, and corn syrup, stir until blended. Cook on high for about 90 seconds or until boiling. Cook for 2 more minutes, stirring after each minute. Add baking soda and mix well. The caramel sauce will be a light brown.
Put pretzels in a large brown bag. Pour caramel sauce evenly over the pretzels in the bag, be careful, it will be very hot. Shake well by holding the bottom of the bag and rolling down the top of the bag. Cook on high for 45 seconds. Repeat the shaking and cooking four more times.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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