Holiday Pretzel Treats / Pretzel Turtles

Holiday Pretzel Treats

Ingredients: 

Small Pretzels

Hershey’s Kiss or Hershey’s Hug

M&M’s candies

Directions:

1. Heat the oven to 170F. Arrange the pretzels in a single layer on a parchment lined cookie sheet and then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2.  Bake for 4 to 6 minutes (*the white chocolate will melt more quickly), until the chocolates piece begins to soften, but not melt. Remove from oven.  Quickly press an M&M's candy into the center of each Kiss.

3.  Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Storing in an airtight container.

 This recipe is from www. Familyfun.go.com

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Pretzel Turtles

Ingredients:

Small Pretzels

Pecan halves

ROLO chocolate covered caramel candies

Directions:

1.  Heat oven to 350 degrees F (150 degrees C).  

2.  Arrange the pretzels in a single layer on a parchment lined cookie sheet.  Place one chocolate covered caramel candy on each pretzel.

3.  Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven.  While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

This recipe is from www.celebratewithhersheys.com

Pecan Balls

Pecan is our favorite nut. We got two big pecan bags from Mr. and Mrs. Manderson, Thank you so much. It might be enough for 3 years so we had to use it before we get more pecans next year, ha ha. I like pecan log, it is sweet, chewy and crunchy. Sometime we buy them; but they taste old, very disappointing. It looked like it would be hard to make pecan ball but it is not, just takes long time. It was fun to make these. I shape it into a ball because it is easy to dip in the caramel and looks cute too. It’s good idea for Christmas gift. I doubled the recipe, yummy!!

Make: 15 balls

Ingredients:
1/4 cup corn syrup
1/4 cup water
1 1/4 cups sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla
1 package (11 ounces) caramels
2 tablespoons water
2 cups coarsely roasted chopped pecans


Direction:
1. Roast pecans in preheat oven at 350 degrees F about 10 minutes and chop.


2. Combine corn syrup, water and sugar in heavy, small saucepan. Cook over medium heat, stirring constantly with wooden spoon, until sugar dissolves and mixture comes to a boil. This should take 6 to 8 minutes. Wash down side of pan frequently with pastry brush dipped in hot water to remove sugar crystals. Cover and cook about 2 to3 minutes. Uncover; carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan.) Continue to cook over medium-low heat, without stirring, till thermometer registers 255°F, hard-ball stage.

3. Meanwhile, beat egg white and cream of tartar until stiff but not dry.

Slowly pour hot syrup into egg white mixture, beating constantly. Add vanilla; beat until candy forms soft peaks and starts to lose its gloss. It’s very sticky, let cool until you can touch it. Spray your clean hands with cooking spray. (I know you don’t want to use hand but it’s the best way, trust me) Roll into a ball about 1 tablespoon. Place balls on a baking sheet lined with greased aluminum foil. Freeze until firm. When your hands are sticky and it's hard to roll a ball, just wash your hands and spray again. If you like to shape into the log, spoon mixture into the greased 9x15-inch loaf pan. Cut into 3 strips lengthwise, then crosswise in center.

4. Line baking sheet with waxed paper; set aside. Melt caramels with water in measuring cup, microwave about 2 minutes and 30 second. Stir until smooth.

Arrange pecans on waxed paper. Working quickly, drop 1 piece of frozen candy mixture into melted caramels. Use a fork to turn the log in the caramel mixture to coat it on all sides. Place the dipped ball on the chopped pecans. Use the waxed paper to roll the dipped ball in the chopped nuts till it is covered and shape into ball.

Place balls on a baking sheet lined with greased aluminum foil. Repeat with remaining candy pieces, reheating caramels if mixture becomes too thick.

5. Store in refrigerator about 1 hour or till firm, or freeze up to 3 months. To serve, let balls stand at room temperature about 30 minutes.

Great Gift!