Candied Pretzel Parts Food

CANDIED PRETZEL PARTS

Steps:

• Preheat the oven to 200 degrees F. Melt the chocolate chips with the coconut oil in a small double boiler or in the microwave. Put the sprinkles, coconut and peanuts on 3 plates or a baking sheet.
• Remove the paper from the caramel rounds and use the paper or parchment paper to line a baking sheet. Spray the paper lightly with cooking spray. Use sharp kitchen scissors to cut each caramel round in half.
• Holding the caramel lengthwise, wrap the top half of each pretzel stick, pressing the seam to secure. Place the wrapped pretzel sticks seam-side down on the prepared baking sheet and place in the oven to slightly melt the caramel and allow it to adhere to the pretzels, about 5 minutes.
• Working quickly, press the pretzels into the toppings of your choice, turning to make sure all sides are coated. Drizzle with the white chocolate mixture. Let cool completely.
• Arrange the pretzels sticks in glasses for serving.

CANDIED PRETZELS

Steps:

• Place all pretzels in a single layer on wax paper, make sure you have lots of room.
• Place about 1/2 lb. of chocolate in a microwave safe bowl.
• Microwave in 30 second intervals, stirring inbetween until chocolate is smooth.
• Spoon a small amount of chocolate in the center knot of each pretzel. (I do a small section of chocolate, and then I go to the next step if I don't have help).
• Immediately place a M&M on top of the chocolate.
• Let cool until chocolate is set.
• Store in an air tight container, if they last that long, very addictive.

CANDY COATED PRETZELS

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet. Arrange pretzels in a single layer baking sheet.
• Combine butter, brown sugar, corn syrup, and salt in a large saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 244 degrees F (117 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
• Pour hot mixture over pretzels; toss to coat evenly.
• Bake pretzels in preheated oven for 10 minutes. Stir; continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.

CHOCOLATE DIPPED CANDIED ORANGE AND LEMON ZEST AND CHOCOLATE COVERED PRETZELS

Steps:

• Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
• The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.

DARK CHOCOLATE-DIPPED PRETZELS

Steps:

• Line a baking sheet with wax or parchment paper. Put the chocolate in a small microwave-safe bowl and microwave 30 seconds. Stir, then microwave 30 more seconds. Stir until the chocolate is melted and smooth. Dip each pretzel halfway into the chocolate, then place on the wax paper. Refrigerate until set, about 15 minutes.
• Per serving (6 pieces): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g Photograph by Jonathan Kantor