Caramel Almonds & Salted Pretzels

One of my favourite snack is Korea’s Tom’s farm caramel & pretzel which is not easily available in Korea let alone Singapore.

I’ve been wanting to try making it and so one fine day I did! What’s best was the kitchen smelled sooo good after baking these babies…

Ingredients

  • 1/2 cup salted butter
  • 1/2 cup light muscovado sugar
  • 2 tbsp whipping cream
  • 1/4 tsp baking soda
  • 150g plain baked almonds
  • 200g salted mini pretzels

Directions

  1. Preheat oven at 150degc
  2. Place nuts and pretzels in a large mixing bowl
  3. Melt butter and sugar in a pan on low heat
  4. When everything is melted and combined, add cream
  5. When the mixture starts to boil add baking soda
  6. Pour mixture into mixing bowl and ensure nuts and pretzels are evenly coated
  7. Line baking tray with baking/ parchment paper and pour everything onto tray
  8. Bake for approx 20 – 30min
  9. Leave to cool and store in airtight container
This was how it looked after baking

How does it compare? The original snack had an overall caramel essence taste, the almonds tasted more ‘seasoned’ and the pretzels were crunchy. The homemade version did not have the essency taste which I much preferred, the almonds were not as fragrant and the pretzels were still crunchy. Overall, the attempt was successful though did not appear as presentable, at least we can now make it at home whenever we want!

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