Caramel Pretzel Doughnuts Food

CARAMEL PRETZEL BITES

Steps:

• Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan., In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.

CARAMEL APPLE SOFT PRETZELS

Steps:

• For the pretzels: Pour the warm milk into a medium bowl and sprinkle the yeast over. Let the yeast bloom until softened and foamy, about 5 minutes.
• Stir in the brown sugar, vanilla and 1 cup of the flour with a wooden spoon until just combined. Stir in the softened butter until incorporated, then add the remaining 1 1/4 cups flour, chopped apple, cinnamon and kosher salt to make a sticky dough.
• Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper.
• Punch the dough down to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover it and let rest until it relaxes.) Divide the dough into 6 pieces.
• Working with one piece at a time, roll and stretch the dough with the palms of your hands into a 24-inch-long rope. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, creating a pretzel shape. Repeat with the remaining dough.
• Dissolve the baking soda in 3 cups hot water in a shallow baking dish. Gently dip each pretzel in the soda solution, let some of the excess water drip off, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until the pretzels are puffed and deep golden brown, 12 to 15 minutes. Set aside to cool.
• For the caramel glaze: Melt the butter and brown sugar in a small saucepan over medium-low heat until completely melted and smooth. Whisk in the heavy cream until combined, then transfer to a medium bowl. Whisk in the confectioners' sugar, vanilla and salt until smooth (it should be thick enough to drizzle over the pretzels but not so thin that it drips away). Immediately transfer to a small piping bag or resealable bag, snip the corner and drizzle over the cooled pretzels. Let the glaze set, about 10 minutes.

SALTED CARAMEL-PRETZEL THUMBPRINTS

Steps:

• Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
• Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.

CARAMEL PRETZEL COOKIE DOUGH BITES

Steps:

• In a mixing bowl, beat the butter and sugars until creamy. Add the caramel, vanilla, and milk and mix again. Slowly beat in the flour until a dough forms.
• Roll the cookie dough into 40 balls. Place a ball on top of 40 pretzel twists. Top with another pretzel twist and press down gently.
• Place the chocolate melting chocolate in a microwave safe bowl and heat 30 seconds. Stir and repeat until melted. Dip half of each pretzel bite into the chocolate. Place on a wax paper lined baking sheet to dry.
• After the bites have set up, melt the white chocolate the same way. Dip the other side of the pretzel bites in the white chocolate. Place on the wax paper lined tray and top with sprinkles. Keep in a sealed container on the counter for a few days. Refrigerate if keeping longer.