Cinnamon Pretzel Bites With Salted Caramel Dip
These Soft Pretzels Are Reminiscent Of The Popular Mall Store’s Offerings, Made In The Comfort Of Your Own Home. Don’t Be Intimidated By The Homemade Caramel Dip—It Is Extremely Simple To Make. If You Have Any Leftover Caramel, You Can Store It Safely In The Refrigerator For 3 Months. Just Reheat It In The Microwave For An Ice Cream Topping Or As A Dip For Apple Slices.
Ingrediënten
- 1 ½ Cups Granulated Sugar Divided
- 1 ½ Teaspoons Light Corn Syrup
- ⅛ Teaspoon Cream Of Tartar
- ½ Cup Water
- ½ Cup Heavy Cream
- ¼ Teaspoon Kosher Salt
- 4 Frozen Unsalted Soft Pretzels
- 4 Tablespoons Salted Butter Melted
- 2 Teaspoons Cinnamon
Instructies
- Preheat Oven To 400°F.
- Grease A Rimmed Cookie Sheet With Nonstick Spray.
- In A Medium Saucepan, Combine 1 Cup Sugar, Corn Syrup, Cream Of Tartar, And Water.
- Place Over High Heat And Do Not Stir.
- Cook Until Mixture Reaches 230°F On A Candy Thermometer, Then Reduce Heat To Medium.
- Once Mixture Reaches 300°F, Stir Well, Then Allow It To Come To 330°F.
- Turn Off Heat And Add Cream And Salt.
- Mix Well, Return To Medium Heat, And Cook For Another 2 Minutes.
- Transfer Caramel Into A Heatproof Bowl And Allow It To Begin Cooling.
- On A Microwave-Safe Plate, Microwave Frozen Pretzels On High For 45 Seconds.
- Cut Each Pretzel Into 2" Pieces.
- In A Medium Bowl, Toss Pretzel Pieces In Melted Butter To Coat.
- In A Medium Bowl, Combine Remaining ½ Cup Sugar With Cinnamon.
- Add Pretzel Pieces And Toss To Coat Them In The Cinnamon Sugar.
- Place On Prepared Baking Sheet And Bake For 7 Minutes.
- Serve With Caramel Dip.
Nutritional Information
Calories: 665 kcal
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