Stuff and Nonsense: Improv Challenge: Nuts & Caramel


Improv Challenge: Nuts & Caramel

I really wanted to make something sophisticated with November's Improv Cooking Challenge ingredients -- nuts and caramel -- but after I burnt three fingers by pouring hot, burnt caramel over them while trying to clean up from a complete millionaire's bar FAIL, I realized I was going to have to go back to beginner's level caramel.

Folks, I give you "Pretzel Delights." Versions of these treats can be found all over Pinterest and are one of those dishes you don't really need a recipe for, so much as a basic technique:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Arrange as many pretzels as desired on sheet.
  4. Top each pretzel with one unwrapped chocolate-covered caramel candy.
  5. Bake 2½-3 minutes or until candy begins to soften, but not melt (it will start to look shiny).
  6. Remove from oven and top with your preferred nut.
  7. Allow to cool completely or eat slightly warm (the choice is yours).

I tried this technique out with milk chocolate Rolo, dark chocolate and sea salt caramel Dove Promises, and Toffifay (aka Toffifee). I used salted, roasted hazelnuts with the Rolo and unsalted, roasted cashews with the Dove Promises.

While I thought the Dove Promises fit best on the square pretzels I used, I found the ratio of hazelnut to Rolo to be more pleasing and will probably stick with that combination if I make these again.

As for the Toffifay ... Toffifay was a nonstarter. I don't know what's in the caramel that makes the Toffifay's outer shell, but that stuff would not soften -- not even after 5 minutes in the oven -- so I gave up.

I do suggest you go ahead and try this out on your own (or with your kids!). Because you're using ingredients that will keep just fine almost indefinitely, you can limit yourself to a half dozen at a time and make them whenever (however) you like.

For anyone new to my blog, Improv Cooking Challenge is a monthly blog hop where two ingredients are assigned, participants must make a new-to-their-blog recipe using both ingredients, and publish a blog post about it on the third Thursday of the month. If you think that sounds like fun, click on the Improv Cooking Challenge logo below.

improv cooking challenge logo (aqua rolling pin, spatula, fork, whisk suspended from rack)


  1. One bite desserts are my favorite!

  2. Owie.....burns from caramel are awful, that heat just sticks to you and you can't get it off. So sorry. Great improvisation though.

  3. I could live off Rolos, if it were socially acceptable. (Oh, and if they didn't have all that sugar... :( sigh)

  4. These look perfect for a party!


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