Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
1 Hour 5 Mins
Makes 16 pretzels

How to Make It

Preheat oven to 350°. Stir together pecans, brown sugar, and cream. Spread in a single layer in a lightly buttered 9-inch round cake pan. Bake 20 minutes or until sugar is slightly crystallized, stirring once. Cool in pan 10 minutes; finely chop. Spread mixture in a single layer on wax paper. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until melted, stirring every 15 seconds. Immediately dip two-thirds of each pretzel rod into chocolate, twirling to coat all sides. Roll coated ends of pretzels in pecan mixture. Gently place on wax paper; let stand until chocolate is set. Store in airtight containers 4 days.

Ratings & Reviews

portland's Review

August 11, 2013
easy, but a little messy. praline mixture becomes too chocolatety to roll with ease.