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Dairy
Easy
8 Servings
Allergens 
10 Minutes
Diets
These pretzels are seriously addictive! I love them straight from the freezer, but if you’re like me, they may not last long enough to get there. I highly recommend using milchig white chocolate for this (I’m vocally anti parve white chocolate), so if you want to make this parve, I would suggest going semisweet dark chocolate instead.
Make these chocolate or caramel-drizzled pretzels the star of your Mishloach Manot gift baskets this Purim! Watch this idea and many more come to life on Shortcuts by Family Table.
1/4 cup brown sugar
1 tablespoon Gefen Cinnamon
3 tablespoons Gefen Canola Oil
8 ounces (225 grams) crushed or halved pecans
16 ounces (450 grams) thick stick or mini pretzels
1/4 cup white sugar
12 ounces (340 grams) white chocolate, melted
prepared caramel, for drizzling (recipe follows, or use store-bought)
chopped nuts, for topping
1 cup granulated sugar
6 tablespoons salted butter, room temperature, cut into small pieces
1/2 cup heavy cream, room temperature
1 teaspoon pure vanilla extract
In a large microwave-safe bowl, combine pretzels, pecans, sugars, cinnamon, and oil. Microwave on high for three minutes.
Spread onto a baking sheet lined with Gefen Parchment Paper and liberally drizzle with chocolate.
Let harden in the freezer for five minutes and then transfer to gallon-sized freezer bags for storage.
In a medium saucepan, heat granulated sugar over medium heat, stirring constantly with a wooden spoon. Be careful not to burn it. When sugar is completely melted and amber-colored, immediately stir in the butter until melted. Be careful! The sugar will bubble violently when you add the butter. Once the butter has melted and is combined with the caramelized sugar, cook for one minute longer without stirring.
Very slowly stir in the heavy cream. Be careful! The caramel will bubble violently when you add the cream. After all the heavy cream has been added, stop stirring and boil for one minute more. Remove from heat and stir in the vanilla. Allow to cool before using. The caramel will thicken as it cools.
Photography: Hudi Greenberger Styling: Janine Kalesis
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chocolate drizzling How do I get the chocolate to stick to the pretzel? Most of it pooled underneath the pretzels. Should I spread the pretzels in a single layer when drizzling chocolate or not? Should oil be added to the chocolate when melted?
I would spread them out.
Microwave Can I make these without a microwave?
Hi Breindy! Yes, you can heat the sugars, cinnamon, and oil until the sugar is mostly dissolved and the mixture is hot, then toss with the pretzels and pecans and drizzle with melted chocolate. Enjoy!
Do these Freeze? Do these freeze well? How far in advance can I make them?
I was wondering the same thing!
They freeze spectacularly! I actually love them straight from the freezer. They last about 2-3 months, but if they last that long in your house, I want to know what the secret to your self control is.