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The praline frosting that I used to top the buttermilk layer cake that I made a few weeks ago was probably the best part of the cake. It was very sweet, almost candy-like, and after scraping a spoonful from the bottom of the bowl, I was struck with a craving for something salty to counteract the sugary praline taste. Inspiration struck when I spotted a bag of pretzels was sitting within reach on the counter. One thing let to another and soon I was making up a second batch of the praline to coat pretzels with. The pretzels were devoured by friends and family within a few days and almost everyone requested another batch.
Next time, I think I'll be adding a chocolate drizzle, too. You can find the frosting recipe here, though you might want to cut it in half unless you need dozens of pretzels.
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10-24-2006 @2:24PM cybele said... When I worked in a bakery when I was in college part of my job was making these huge vats (5 gallons) of German Chocolate Cake frosting - which is pretty much a caramely-puddingy coconut concotion. I could eat the stuff by the spoonful ... but it was also awesome to scrape the bowl with big Dutch pretzels ... oh, that's the good stuff.
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11-16-2006 @2:24AM John Blunden said... Pretzels are so versatile...you can them with most anything. I'm glad you made that discovery. I'm planning to use your recipe for my next get-together with friends. I'm sure it will be a big hit. I don't think I will need to cut the recipe in half. I may have to double it though. Keep us updated with your chocolate pretzel recipe!
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