Ingredients
- 1/4 cup (60 ml) water
- 1 cup (250 ml) sugar
- 2 tablespoons (30 ml) corn syrup
- 1/2 cup (125 ml) 35% cream
- 1/4 cup (60 ml) unsalted butter, diced
- 48 small pretzels, about 1 1/2-inch (4-cm) in diameter
- 48 pecan halves, toasted
- 2 oz (55 g) milk or dark chocolate, melted and tempered
Preparation
- Line a baking sheet with parchment paper. Set aside.
- In a saucepan, bring the water, sugar, and syrup to a boil. Cook without stirring until the mixture turns a light amber colour. Off the heat, gradually add the cream. Beware of splattering. Cook over medium heat until the temperature reaches 117 °C (242 °F).
- Add the butter and stir until melted. Transfer to a bowl. Let cool. Cover and let cool to room temperature, about 5 hours or until the caramel is firm.
- Spread the pretzels on the baking sheet. Using two lightly oiled teaspoons, place 5 ml (1 teaspoon) of caramel in the centre of each pretzel. Place a pecan half on the caramel, pressing lightly. With a spoon, drizzle the chocolate over the pretzel bites. Let cool completely, about 30 minutes or until the chocolate is firm. Store in an airtight container at room temperature for about 1 week, separating each layer with a sheet of parchment paper.