Chocolate Covered Apricot Pecan Pretzels Food
PRETZEL TURTLES®
Quick and easy Turtles® candies! Mini pretzels, caramel covered chocolate candies, and pecans make up this delicious treat.
Provided by Cacki
Categories Desserts Candy Recipes Nut Candy Recipes
Time 14m
Yield 20
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
- Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 14.1 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 262.9 mg, Sugar 2 g
SWEET APRICOT CANDY
I first made this recipe for a ladies Christmas luncheon where it received rave reviews. Now it's a favorite with my family, too. I suggest presenting the divinity-like candies in pretty paper candy cups.-Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the marshmallow creme, butter, vanilla, salt and orange zest; beat until well blended. Gradually add 2 cups confectioners' sugar; beat until combined (mixture will be stiff). By hand, knead in the apricots, pecans and enough remaining confectioners' sugar to make a very stiff mixture., Press into a greased 8-in. square pan. Refrigerate for at least 4 hours. Cut into 1-in. squares.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
MOTHER LODE PRETZELS
Posting here for safe keeping. This was submitted to Taste of Home magazine Feb & March 2008 issue by Carrie Otepka, Middleton, WI. Time does not include standing time.
Provided by KaraRN
Categories Dessert
Time 35m
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- With a sharp knife, cut pretzel rods in half; set aside.
- In a large saucepan over low heat, melt caramels with milk.
- In a large shallow bowl, combine the chips, toffee bits and walnuts.
- Pour caramel mixture into a 2 cup glass measuring cup.
- Dip the cut end of each pretzel piece two-thirds of the way into the caramel mixture (reheat in microwave if mixture becomes too thick for dipping).
- Allow excess caramel to drip off, then roll pretzels in the chip mixture.
- Place on waxed paper until set.
- Store in an airtight container.
Nutrition Facts : Calories 97.6, Fat 3.6, SaturatedFat 2, Cholesterol 0.7, Sodium 101.2, Carbohydrate 16.1, Fiber 0.5, Sugar 10.3, Protein 1.3
CHOCOLATE PECAN CARAMELS
I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-3/4 dozen (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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