I have been trying for weeks now to recreate the recipe for Honey Mustard and Onion Pretzels. You know – the ones you buy in the store that you can’t seem to stop eating once you start, no matter how hard you try, because they’re so dang delicious?? Yeah. Those ones. And, while I’m getting super close I think, I haven’t broken ground quite yet. After failing more times than I care to count, I thought that rather than get bummed out by another failed attempt, I’d try something a little different with the pretzel nibs I had just bought. Which is when these Chocolate Caramel Pretzel Nibs were born. They’re kind of a mix between traditional chocolate caramel pretzels and caramel popcorn. To sum them up – they’re delicious. And you will love them.
Chocolate Caramel Pretzel Nibs
Makes about 8 cups
Ingredients:
- 2 {16 oz.} bags Snyder’s Sourdough Nibblers pretzels
- 2 cups light brown sugar
- 1 cup light corn syrup
- 1/2 cup {1 stick} salted butter
- 1 {14 oz.} can sweetened condensed milk
- 2 cups milk chocolate chips
Directions:
- Pour the pretzels into a large bowl and set aside.
- In a medium saucepan, combine the brown sugar and corn syrup and bring to a boil over medium-low heat. Let boil for one minute.
- Add the butter and let melt completely. Bring to a boil again and let boil for another minute.
- Add the sweetened condensed milk and stir well. Let boil for another minute, stirring constantly.
- Reserve 1 cup of caramel and pour the rest over the pretzels and mix well, fully coating the pretzel pieces. Spread the pretzels onto some wax paper.
- Drizzle the remaining caramel evenly over the pretzel pieces.
- Melt the chocolate chips in the microwave for 45 seconds. Stir and then microwave in 15 second increments, until chocolate is completely melted. Drizzle over the caramel pretzels. Let sit until chocolate has hardened.
Stay tuned for that Honey Mustard and Onion Pretzels post, but in the meantime, enjoy these babies!
-Sarah
These sound fantastic! I was wondering if they stay gooey or if the caramel hardens?
Does the caramel get hard? Like caramel corn?
Can you make ahead and store in airtight container?