Description
Tart apple pieces and soft caramel settle atop crunchy pretzels, then bake until caramel bubbles and nuts add a toasty crunch—every bite bursts with sweet-and-salty harmony.
Ingredients
- 2 cups mini pretzels
- 1 medium tart apple diced
- 12 pieces caramel candies unwrapped
- 2 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 3 tablespoons chopped pecans
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Arrange mini pretzels in a single layer on the prepared baking sheet.
- Top each pretzel with one piece of diced apple.
- In a small microwave-safe bowl, combine caramel candies and heavy cream.
- Microwave the caramel mixture in 30-second intervals, stirring between each, until smooth.
- Drizzle or spoon the melted caramel over each pretzel apple stack.
- Bake for 5 to 7 minutes, until the caramel puffs and the pretzels begin to brown at the edges.
- Remove from oven and immediately sprinkle with ground cinnamon sugar (cinnamon and granulated sugar mixed) and chopped pecans.
- Allow bites to cool for 5 minutes before serving so the caramel sets.
Notes
- Use Granny Smith or Honeycrisp apples for a bright, tart contrast.
- Homemade caramel sauce can replace soft caramel candies for extra richness.
- Omit pecans to make these bites nut-free.
- Store any leftovers in an airtight container at room temperature for up to two days.