Dot’s Pretzel Toffee Popcorn
1 cup butter
2 cups light brown sugar
½ cup corn syrup
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
2 cups peanuts
4 cups of Dot’s Pretzels
8 cups home popped popcorn
Pop the popcorn and pour it into a large metal bowl. Preheat the oven to 250 degrees.
Using a heavy-bottomed saucepan, melt the butter. Add the sugar, corn syrup and salt. Mix with a wooden spoon until the sugar has dissolved. Bring the mixture to a boil. Boil for about five minutes without stirring. Remove the mixture from the heat, add the baking soda and vanilla extract and stir to mix. Pour the syrup over the popcorn and mix gently to ensure to coat the mixture evenly with the sugar mixture. Spread the toffee popcorn into sheet cake pans and pop them into the oven for about 45 minutes.
For a fun and festive look, add a little food coloring to the toffee or drizzle with colored chocolate. Create a nice holiday look by pouring red or green toffee over the popcorn and then mixing the two colors in the same package or using two separate smaller packages-one green, one red-side by side in a box with a cut out display window. To make extra crunchy butter toffee popcorn, pour the popcorn into foil pans and liberally pour the hot toffee over the popcorn. Once the toffee has been poured, quickly sprinkle whole pecans or a can of deluxe mixed nuts over the top. Place in a preheated oven for about 45 minutes at 250 degrees. Break into pieces. Store in airtight containers.
Dot’s Pretzel Brittle
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 1/2 cups of peanuts
3 cups of Dot’s Pretzel broken into pieces.
- Heat oven to 200ºF. Butter 2 cookie sheets, (full sheet pan), and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. Stir in butter, pretzels and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick, Rearrange pretzels and peanuts with two forks if needed. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
- The trick to making thin, tender peanut brittle is keeping the cookie sheets warm. You’ll be able to spread the candy to 1/4-inch thickness without it setting up
Dot’s Pretzel Treats
1 10 oz bag of marshmallows
1 tsp of pumpkin spice
4 C crushed Dot’s Pretzels
4 TBL of butter plus more for hands and pan
1 tsp of vanilla
1 bag of wrapped caramel
1/2 cup chocolate chips
1/2 cup butterscotch chips
Melt 4 TBL of butter in heavy pan. Add marshmallows, stir until melted. Remove from heat and add vanilla and pretzels. Stir to coat. Press mixture into a buttered 9×9 inch pan. Set aside to cool. Unwrap caramels, place in a glass bowl add 1 tsp of water and microwave for 1 minute. Take out and stir. Place back in for 30 seconds at a time if needed. Pour mixture over cooled pretzels mixture, while the caramel to still warm, pour the chips over top and light press into the caramel. Set in fridge to cool. Slice in the size bar you wish.
Dot’s Pretzel Toffee Bark
1 lb chocolate (dark, milk, white….which ever you like)
1 C toffee bits
1/2 C Dot’s Pretzels
Holiday sprinkles, jimmies, candies.
Melt chocolate in glass bowl in microwave. 1 minute at a time, take out after first minute and stir. If need place back in for 30 seconds at a time until melted and smooth.
Pour onto parchment paper. Place pretzels, toffee bits and holiday candies and slightly press into melted chocolate. Place in fridge until hard. Break into pieces.
Dot’s Snack Mix
Just in time for football season.
4 cups of Dot’s pretzels
4 cups of shredded wheat cereal
2 cups of your favorite cheese cracker
2 cups crushed of your favorite tortilla chip flavor
1 cup of your favorite nut or nuts
1/2 cup melted butter
1 TSB garlic salt
1 TSB ranch salad dressing mix
1 TSB parmesan cheese
Combine melted butter with garlic salt, ranch mix and cheese. Pour over shredded wheat and toss to coat. Bake in a 350 degree over for 10-15 minutes until butter is baked into cereal. Stir every 5 minutes. Toss with the rest of the ingredients and enjoy!! You can add whatever you like to this Snack Mix – just don’t for get the Dot’s Pretzels.
1 lb 80/20 Hamburger
1 lb Italian sausage (sweet or hot – your choice)
1 C of Dot’s Pretzels – crushed into small pieces after measure
1/4 C Grated carrot
1/4 C Grated onion
1/4 C Grated parmesan cheese
1/2 C Milk
1/4 Tsp Black Pepper
1/4 Tsp Garlic Salt
Crush the pretzels into small pieces, add milk, carrots, onion, egg, cheese, pepper and garlic salt and let set in the fridge for a half hour. Add meat and sausage (do not over mix, this will make the meatball tough). Let mixture set for another half hour in fridge.
Form into the size of meat ball you desire. Brown on each side and finish in a 350 degree oven until done. (Depending on the size of your meatball) about 15-20 minutes. Serve on the side of pasta or in a sandwich or just as an party snack.
This is a base recipe. You can use this for meatballs as I did and use Dot’s Pretzel for ‘tooth picks’ or you can use as meatloaf recipe or gourmet hamburger patties topped with marinara sauce, basil and mozzarella.
Dot’s ‘Creamed’ Corn
2 C Frozen Corn Kernels
1 C Milk
2 TBS Butter
2 TBS flour
1 tsp celery salt
1 tsp garlic powder
1 tsp black pepper.
2/3 C Dots Crushed Pretzels.
Saute corn in butter. Sprinkle flour and 2 TBS of Dot’s Pretzels (crushed) over corn to make a roux. Slow add milk and stir until thick. Once thick sprinkle the rest of the crushed pretzels over corn, dot with butter and place under broiler until browned.
Dot’s Chicken Fingers
2 boneless/skinless chicken breast cut into strips
1 C seasoned flour (pepper, paprika, salt)
2 eggs – beaten
2 cups Dot’s Pretzels – crushed
Coat chicken in flour, dust off excess. Dip into the egg then into crushed pretzels. Place aside until all have been coated. Shallow fry in 3 Tbs of oil.
Honey Mustard Sauce
1 C Mayo
1/4 C Mustard
2 T Honey
1/4 tsp liquid smoke (optional)
1/4 tsp smoked paprika (optional)
Mix all together until smooth