Pecan Caramel Candies

I'm not one to share a lot of recipes here because there are SO many "cooking" blogs already filled with better recipes and photos than I could ever come up with, however, there are two dishes that I am often requested to bring to get togethers and I thought I would share one here.

This is the recipe for Pecan Caramel Candies that I got from Quick Cooking magazine a few years back. I don't like to cook so I'm always on the lookout for quick, easy and good recipes. This one is a winner on all three counts.

All you need is:

Bag of small pretzels
Bag of Rollos candy
4 oz. can of shelled pecans

(Another great thing about this recipe is that if on a whim I decide to make this I can always remember those 3 ingredients when I'm at the grocery store.)

Cover a baking sheet with foil (the reason for this is so that when you're done you can just crumple it up and throw it away - nothing to wash, woot woot!).

Turn on your oven to 250 degrees.

Lay out the small pretzels on the baking sheet. If you look at the bag of Rollos nutrition information you will see that the bag says that it contains about 56 or 57 Rollos (I forget now which), so lay out that many pretzels.

(The bag used to have 63 Rollos but now they've giving you less for of course the same price. They probably thought no one would notice. Well they were wrong. I've now exposed their little scheme to all the world. Anyway...)

(Note the "Rollo Tower" my DD has built which you can see in the upper right hand corner of this photo.)

Next unwrap all the Rollos and put one in the middle of each pretzel (if you have kids they like helping with this. And building towers out of them.)


Now bake them in the oven for 4 minutes. No more, no less. Trust me, I know.

Now working fairly quickly, press a pecan into each of the melty Rollos. If you don't have enough whole "halves" of pecans, no problem. Just find two broken pieces and press them together into the Rollo. I used broken pieces on some of these in the photo, it's fine.


Then put the tray in the fridge for about 15-20 minutes and then check and make sure they've firmed up and are solid. If not, then put them back in the fridge for awhile longer (duh). If they're firmed up enough they should peel cleanly off the foil and the bottoms look like this:


Make sure to immediately put them into a container that has a tightly fitting lid like a plastic container. Putting them on a plate with plastic wrap works ok too. The thing is you want to keep them pretty airtight so the pretzels stay crunchy and don't get stale.


(Boy I could have done a better job on that second one over from the left on the top row. Oh well.)

Anyway, some people remark that they taste like turtle candies, but they're really even better because you have that salty pretzel crunch going on too. I'm glad this is one of my "most requested" dishes because in the words of DD, they're "easy peasy lemon squeezy".

Enjoy!

The end.