Pretzel rods are smothered in a caramel and rum-flavored sauce, toasted coconut and honey roasted macadamia nuts to create a sweet and salty delight!
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1 1/2 cups sweetened flaked coconut
1 (4.5-ounce) can (1 cup) honey roasted macadamia nuts, finely chopped
1 (14-ounce) bag (about 50) caramels, unwrapped
2 tablespoons Land O Lakes® Butter
2 tablespoons water
1 teaspoon rum flavoring
24 (7-inch) pretzel rods
*Substitute 1 cup chopped macadamia nuts or peanuts.
Heat oven to 350°F.
Spread coconut in even layer on large ungreased 15x10x1-inch baking pan. Bake 8-12 minutes, stirring occasionally, until very lightly toasted. Cool completely in pan.
Add chopped macadamia nuts to toasted coconut; stir. Set aside.
Place caramels, butter and water in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth. Stir in rum flavoring.
Working quickly, dip 1 pretzel rod into caramel mixture, using rubber spatula or spoon to coat three-fourths of pretzel. Shake off excess; immediately place into coconut mixture. Use hands to press coconut mixture firmly onto caramel. Place covered pretzel onto waxed paper. Cool completely.
Store between sheets of waxed paper in container with tight-fitting lid.
If caramel mixture becomes too thick, place over low heat while dipping pretzels.
For gift giving, place pretzels in cellophane bags and tie with ribbon.
Explore reviews fromour online community
This recipe is great. The salty/sweet combination is wonderful. I have given the recipe out more than once.