Pretzel Turtles

One 14-ounce bag soft caramels

One 10-ounce bag pretzel nuggets

12 ounces semisweet chocolate, finely chopped

2 cups natural almonds, toasted and finely chopped



1. unwrap the caramels, then. using a rolling pin, roll out each one into a 1/8-inch-thick oval. Wrap a rolled-out caramel around each pretzel nugget, pinching the ends to seal.

2. In a double boiler over simmering water, melt half of the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.

3. Place the almonds in a shallow bowl. Line a baking sheet with wax paper. using a fork, dip a caramel-covered pretzel nugget in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzel nuggets. Let stand until set, about 3 hours.

You can also swap white chocolate for the dark. Or you can even dip half of each pretzel in the dark chocolate, the other half in the white.