Turtles in Your Stocking December 13, 2007Posted by smooregasbord in Food.
This year Casey and I have decided to really stick to our holiday budget for gift purchasing. In light of that, I’ve decided to give food gifts to certain individuals (like our hair stylist, neighbors, and postman) so that they know we are thinking of them during the holiday season. Plus, who doesn’t love to get homemade goodies?! I spotted a recipe in this month’s Everyday with Rachael Ray that I decided to give a whirl: Pretzel Turtles. They sound super easy and for the most part they are. When rolling out the caramels, though, be prepared to buff up the pipes! It was like a mini-workout. Once you’re past that part, the rest is simple and the end result is delicious. I placed 7-10 in a cellophane bag (purchased at Michael’s) and sealed it with a Christmas ribbon. Voila!
• One 14-ounce bag (4 dozen) soft caramels
• One 10-ounce bag pretzel nuggets
• 12 ounces dark chocolate, finely chopped
• 2 cups natural almonds, toasted and finely chopped
Unwrap the caramels, then, using a rolling pin, roll out each one into a 1/8-inch-thick oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal.
In a double boiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.
Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel-covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels.
Let stand until set, about 3 hours.