Description
These Salted Caramel Brûlée Chocolate Pretzels are a decadent treat combining crunchy salted pretzels dipped in rich, homemade brûlée-style caramel and smooth melted chocolate. Finished with a sprinkle of flaky sea salt, they offer the perfect balance of sweet, salty, and crunchy in every bite. Quick to prepare and perfect for gifting or snacking, these indulgent pretzels bring gourmet flavor to a simple favorite snack.
Ingredients
Scale
For the Caramel Brûlée
- 1 1/2 cups granulated sugar
- 2 tablespoons salted butter, softened
- 1/4 cup heavy cream, at room temperature
For the Pretzels
- 1 bag (16 ounce) salted pretzels (about 22 large pretzels)
- 24 ounces milk, semi-sweet, or dark chocolate, melted
- Flaky sea salt, for sprinkling
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and prepare for setting the coated pretzels.
- Make the Caramel: In a medium skillet over medium heat, cook the granulated sugar, stirring occasionally to prevent burning, until it melts and turns a rich golden amber color, about 6–8 minutes. Be careful as the sugar may smoke slightly.
- Finish Caramel Brûlée Base: Remove the skillet from heat, whisk in the softened salted butter until fully incorporated, 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. Then remove from heat to avoid overcooking.
- Dip Pretzels in Caramel: Using a fork, dip each salted pretzel into the warm caramel mixture, letting excess drip back into the pan. Place each caramel-coated pretzel onto the prepared parchment-lined baking sheet. Let them set for about 5 minutes at room temperature.
- Melt Chocolate: While the caramel sets, melt the chocolate of your choice (milk, semi-sweet, or dark) thoroughly until smooth and glossy using a microwave or double boiler.
- Dip Pretzels in Chocolate: Once the caramel has set slightly, dip each pretzel into the melted chocolate, fully coating or partially coating as desired. Return these to the baking sheet.
- Set the Pretzels: Place the chocolate-dipped pretzels in the freezer for 10 minutes until the chocolate is firm to the touch.
- Finish and Store: Sprinkle flaky sea salt over the chocolate before it fully hardens for that extra salty crunch. Store the finished pretzels in an airtight container in the refrigerator to maintain freshness and texture.
Notes
- Use room temperature heavy cream to avoid seizing the caramel when adding it.
- Be careful while cooking sugar; it can burn quickly once melted, so keep a close eye and stir occasionally.
- Flaky sea salt adds texture and enhances the flavor contrast but can be omitted if preferred.
- If chocolate thickens before dipping all pretzels, gently rewarm to melt it again.
- Store in refrigerator but allow pretzels to come to room temperature before serving for best flavor and texture.
