Happy New Year!
I don’t know about you, but I’m looking forward to getting back to normality. (Whatever that may be!)
I’ve loved spending some quality time with my family and friends, but I kind of want the every day hustle and bustle back now. (I’m not looking forward to the school run though, that’s another beast altogether).
Speaking of Beasts, we’ve been watching Dracula on BBC one. We’re loving it so far, the first episode was a tad too gruesome for my liking (I’m a massive scaredy-cat to be fair), but all in all very enjoyable. Sister Agatha completely steals the show! Next and last episode tonight.
Anyway, the holidays are very much about food and sweet things in this house. One of my favourite Christmas treats are these Pretzels turtles. I first saw Pioneer woman making these a few years back and they are ever so delicious and super easy to make! Here’s how you make them:
• 24 whole Mini-pretzels
• 24 whole Individually Wrapped Toffees or caramels (either works!)
• Good Quality Milk Chocolate, Melted
• 24 whole Pecan Halves
Preheat oven to 160 degrees.
Place the pecan halves in a single layer on a baking sheet or a silicone baking mat. Arrange the pretzels neatly on the pan, then top each pretzel with a caramel/toffee.
Place the pan into the oven for 4 to 5 minutes, or until the caramels are softened (but definitely not melting.) Remove the pan from the oven.
Gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set them aside to cool completely.
Meanwhile, melt the chocolate. When the pretzel/caramels are cooled, remove them from the baking sheet. Spoon small dollops (1 1/2 teaspoon helpings) of chocolate all over the baking mat, then lightly drop each pretzel onto the middle of each dollop, making sure they’re centered.
Allow them to cool completely before serving.