Best Candied Pretzels Recipes

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.

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.

CANDIED PRETZELS

Steps:

• Preheat oven to 250 degrees f. In two 9x13 pans, combine pretzels and nuts; set aside. In large saucepan, combine butter, sugar, corn syrup and salt. Stir over medium heat until sugar dissolves. Bring to a boil and cook until very thick, and at "firm ball" stage. Remove from heat, pour over pretzel/nut mixtures and mix together. Bake for 20 min, stirring after 10. Remove from oven and spread over wax paper w/ cooking spray, or non-stick foil, to cool.