These Pretzel Praline Rounds have been a favorite of mine for as long as I can remember. I started making pralines when I decided to stop paying someone else and make my own Pralines and Cream Ice Cream. I started out adding pecans and peanuts to my pralines. One day I was craving a sweet and salty snack and added pretzels and since I was craving I made them big, really big! They somehow seem to taste better that way but I’m sure you will love them giant or bite sized!
- 1 cup light brown sugar, firmly packed
- 1 cup salted pretzel sticks (broken in half)
- Prepare a baking sheet with parchment paper or spray with butter flavored cooking spray and set aside. In a small saucepan add brown sugar. Use your hands to break up any clumps. Drizzle 1/4 cups of water over sugar and swirl around pan to moisten the sugar. Stir to dissolve completely.
- Heat sugar over medium high, swirling the pan occasionally to ensure even heating. Sugar will begin to bubble vigorously. Continue heating and swirling until mixture reaches 230°F as measured on a candy or instant read thermometer. Remove from heat and quickly add pretzels stir to coat then immediately then drop by heaping tablespoonfuls making them as large as you like, onto prepared pan, spacing pralines 2 inches apart. Let cool for 30 minutes then serve. Store in an airtight container for up to 3 days.