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The Spruce / Pete Scherer
Nutrition Facts (per serving) | |
---|---|
446 | Calories |
20g | Fat |
64g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 446 |
% Daily Value* | |
Total Fat 20g | 25% |
Saturated Fat 12g | 58% |
Cholesterol 21mg | 7% |
Sodium 452mg | 20% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 1g | 4% |
Total Sugars 41g | |
Protein 6g | |
Vitamin C 1mg | 5% |
Calcium 109mg | 8% |
Iron 2mg | 8% |
Potassium 217mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Everyone loves a themed celebration. Birthday, baby shower, or just because, parties can be a fun escape into another world and colorful rainbow treats like these unicorn pretzel rods are sure to create a festive mood at any gathering.
These sweet and salty pretzel rods, wrapped in mouthwatering honey caramel and dipped in white chocolate, are a perfect addition to any unicorn party. Not only are they a scrumptious treat, but they can also be a fun project that kids and grown-ups can make together.
Ingredients
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1/2 cup heavy cream
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1/4 teaspoon sea salt
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1/2 cup honey
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1/2 teaspoon vanilla extract
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12 pretzel pretzel rods, plus extra if you break a few
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20 ounces white chocolate melting wafers
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1 teaspoon food coloring, optional
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1 teaspoon sprinkles, for decorating
Steps to Make It
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Gather the ingredients. Line two sheet pans with parchment paper.
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In a medium heavy-bottomed saucepan, heat the heavy cream and salt to a low simmer. Do not boil the cream. Add the honey and bring the mixture to a low boil. Stirring frequently, cook until the mixture reaches 250 to 255 F.
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Remove from heat. Add the vanilla and stir. Pour the caramel onto the parchment-lined sheet pan. Allow the caramel to cool completely.
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Divide the caramel into 12 lumps, roughly 15 grams each. Keep the lumps separate from one another and refrigerate them for at least 15 minutes.
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Remove 1 caramel lump from the refrigerator and use your hand to roll it into a short rope shape. Carefully wind the caramel rope around one of the pretzel rods. Don’t cover the whole rod and be sure to leave a handle. Refrigerate the caramel-wrapped pretzel and repeat with the remaining pretzel rods.
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Melt the white chocolate wafers according to the instructions on the bag. Place the melted chocolate into a tall glass or mug, deep enough to submerge each pretzel rod up to its handle in white chocolate. Dip one of the caramel-wrapped rods into the white chocolate. Remove the pretzel and allow the excess chocolate to drip back into the container.
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Before the chocolate coating can fully set, place the dipped caramel pretzel rod onto the second parchment-lined baking sheet and add sprinkles as desired. Repeat with remaining pretzel rods.
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If you like, add very small amounts of food coloring (in your desired color palette) to any remaining white chocolate. Melt the chocolate again if necessary. Using a fork or chopstick, drizzle thin ribbons of colored chocolate across the decorated rods. Allow the chocolate to set and serve.
Tips
- During the process, it will be helpful to have sufficient refrigerator or freezer space to accommodate the caramel and pretzels, especially during warmer weather. A cold area will help the chocolate set and make the caramel (which should be soft for the best eating experience) easier to work with.
- You may also want to have a stand of some kind ready to hold the pretzel rods upright after dipping for a true spiral horn shape.