Description
Indulge in these decadent Salted Caramel Brûlée Chocolate Pretzels, featuring crunchy salted pretzels coated in rich homemade caramel and dipped in smooth melted chocolate. Finished with a sprinkle of flaky sea salt, these treats offer a perfect balance of sweet, salty, and chocolatey flavors—ideal for gifting or a gourmet snack.
Ingredients
Scale
Caramel
- 1 1/2 cups granulated sugar
- 2 tablespoons salted butter, softened
- 1/4 cup heavy cream, at room temperature
Pretzels
- 1 bag (16 ounce) salted pretzels
Chocolate coating
- 24 ounces milk, semi-sweet, or dark chocolate, melted
Finishing
- Flaky sea salt, for sprinkling
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Make caramel: In a medium skillet over medium heat, cook the granulated sugar, stirring occasionally, until it melts and turns a golden amber color, about 6 to 8 minutes. Be cautious as it may smoke slightly.
- Add butter and cream: Turn off the heat and whisk in the softened salted butter until combined, then whisk in the room temperature heavy cream. Return the skillet to medium-high heat and cook the mixture until it becomes very bubbly, about 3 minutes. Remove from heat.
- Dip pretzels in caramel: Using a fork, dip each salted pretzel into the warm caramel sauce, allowing excess caramel to drip off. Place each coated pretzel onto the prepared baking sheet. Allow the caramel to set, about 5 minutes.
- Prepare chocolate coating: Melt the chocolate until smooth, using a double boiler or microwave in short bursts, stirring frequently.
- Dip pretzels in chocolate: Dip each caramel-coated pretzel into the melted chocolate, ensuring it is well coated. Return the dipped pretzels to the baking sheet.
- Set pretzels: Place the baking sheet in the freezer for about 10 minutes, or until the chocolate is fully set.
- Finish with sea salt: Sprinkle flaky sea salt over the tops of the chocolate-coated pretzels for a perfect salty-sweet balance.
- Storage: Store the salted caramel brûlée chocolate pretzels in an airtight container in the refrigerator to keep them fresh and maintain the chocolate coating.
Notes
- Use room temperature heavy cream to avoid seizing the caramel when added.
- Be careful when melting sugar as caramel can burn quickly; watch closely and stir occasionally.
- Flaky sea salt adds a crunchy, finishing touch that enhances the flavor; use as much or as little as you like.
- For best texture, allow caramel to cool and firm up slightly before dipping pretzels in chocolate.
- Can substitute pretzels with pretzel rods for an alternative shape.
