Salted Caramel Pretzel Thumbprints
Salted Caramel-Pretzel Thumbprints
1 1/2 cups broken thin pretzel sticks
2 sticks unsalted butter, room temperature
2/3 cup sugar
2 egg yolks
2 TB honey
2 tsp vanilla
1/2 tsp fine salt
1 3/4 cup flour
1/2 cup dulce de leche or caramel sauce
sea salt for sprinkling
Heat oven to 325°.
Put the pretzel sticks in a plastic bag
and crush into coarse crumbs with a rolling pin.
Beat butter and sugar at medium high speed until light and fluffy.
In a small bowl, whisk yolks, honey, vanilla, and fine salt,
then add to the butter mixture and beat until incorporated.
Reduce mixer speed to low and add the flour and 1/4 cup pretzel crumbs.
Beat until just combined.
Spread remaining 1 1/4 cups pretzels on a rimmed baking sheet.
Drop tablespoonfuls of dough on top and roll into balls,
pressing the pretzels into the batter.
Make a deep indentation in each ball.
Bake 15-18 minutes turning pans halfway for equal baking.
Re-indent each cookie, if necessary,
and let cool 3 minutes on the baking sheets.
Fill each indentation with the caramel and sprinkle with sea salt.
Cool on racks.
If you want to make your own caramel, here's the recipe.
2 sticks unsalted butter
1 pound light brown sugar
1 can sweetened condensed milk
1 cup light corn syrup
1 tsp vanilla
Lightly coat a baking sheet with butter. Line the pan with butter wax or parchment paper. Buttering the tray first keeps the paper from slipping around when you pour in the hot caramel mixture.
In a large pot over high heat, bring cream, corn syrup, sugar, and butter to a boil, stirring until sugar has dissolved. Continue to cook over medium heat, stirring frequently, until mixture reaches 248°, about 20 minutes.
Pour onto prepared pan.
That blob in the front is my homemade caramel.
And that plastic container on the right has my homemade sea salt in it.
Use the end of a wooden spoon to make the indentations.
Give it some salty love with sea salt.