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 12 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.
STEP 1
Heat oven to 350°F.
STEP 2
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.
STEP 3
Add chopped macadamia nuts to toasted coconut; stir. Set aside.
STEP 4
Place caramels, butter and water in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth. Stir in rum flavoring.
STEP 5
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.
STEP 6
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.
Recipe Tip
For gift giving, place pretzels in cellophane bags and tie with ribbon.
