Post by marlaoh on Jan 15, 2003 8:47:50 GMT -6
Pretzel-Candy Crunch
2 cups broken pretzels
1 cup tiny marshmallows
1/2 cup chopped salted cashews or peanuts
3/4 cup sugar
1/3 cup half-and-half or light cream
2 tablespoons butter or margarine
1 cup butterscotch-flavored pieces
Combine pretzels, marshmallows, and cashews or peanuts in a large mixing bowl; set aside. Combine sugar, half-and-half or light cream, and butter or margarine in a heavy saucepan. Bring to boiling over medium heat, stirring constantly. Remove from heat. Add butterscotch pieces. Let stand 1 minute to soften pieces. Stir until combined. Let stand 5 minutes.
Pour butterscotch mixture over pretzel mixture; stir to coat. Drop by rounded teaspoons onto baking sheets lined with waxed paper. Chill until firm. Store in a tightly covered container in the refrigerator. Makes about 30 pieces.
Make-Ahead Tip: Prepare candy and store in a tightly covered container in the refrigerator up to 1 week.
2 cups broken pretzels
1 cup tiny marshmallows
1/2 cup chopped salted cashews or peanuts
3/4 cup sugar
1/3 cup half-and-half or light cream
2 tablespoons butter or margarine
1 cup butterscotch-flavored pieces
Combine pretzels, marshmallows, and cashews or peanuts in a large mixing bowl; set aside. Combine sugar, half-and-half or light cream, and butter or margarine in a heavy saucepan. Bring to boiling over medium heat, stirring constantly. Remove from heat. Add butterscotch pieces. Let stand 1 minute to soften pieces. Stir until combined. Let stand 5 minutes.
Pour butterscotch mixture over pretzel mixture; stir to coat. Drop by rounded teaspoons onto baking sheets lined with waxed paper. Chill until firm. Store in a tightly covered container in the refrigerator. Makes about 30 pieces.
Make-Ahead Tip: Prepare candy and store in a tightly covered container in the refrigerator up to 1 week.