Caramel Coconut Sticks

"These sweet and salty delights make a fun twist for a cookie exchange."
 
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Ready In:
1min
Ingredients:
7
Yields:
24 pretzels
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ingredients

  • 1 12 cups sweetened flaked coconut
  • 1 cup honey roasted glazed macadamia nuts, finely chopped
  • 1 (14 ounce) bag caramels, unwrapped
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 teaspoon rum flavoring
  • 24 pretzel sticks
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directions

  • Heat oven to 350. Spread coconut in even layer on large ungreased jelly-roll pan. Bake for 8 to 12 minutes, stirring occasionally, until very lightly toasted. Cool completely in pan.
  • Add chopped macadamia nut to tasted coconut; stir. Set aside.
  • Place caramels, butter and water in small saucepan. Cook over medium-low heat, stirring ocassionally until melted and smooth. Remove from heat; stir in rum flavoring.
  • Working quickly, dip 1 pretzel rod into caramel mixture, using rubber spaula or spoon to coat three-fourths of pretzel. Shake off excess; immediately place into coconut mixture. Use hands to press coconut mixture firmly onto caramel. Place covered pretzel onto waxed paper. Cool completely.
  • Store between sheets of waxed paper in container with tight-fitting lid.

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