Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Mini Pretzel Pumpkins
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 30 mini pretzel pumpkins
These adorable pretzel pumpkins are the perfect sweet-and-salty treat for Halloween or any fall festivity. They’re incredibly easy to make with just three ingredients: A mini pretzel twist provides the perfect shape to fill with melted orange candy wafers, and a bit of sour candy makes a classic green stem.
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 30 mini pretzel pumpkins
Ingredients
Directions
Special equipment:
a piping bag fitted with a very small round tip- Place the candy wafers in a small heatproof bowl set over a small saucepan with about 2 inches of simmering water (the bottom of the bowl should not touch the water). Adjust the heat to maintain a bare simmer. Stir the candy periodically until melted; remove the bowl from the heat.
- Line a baking sheet with parchment paper. Lay the mini pretzels out on the parchment with space between each. With a small spoon, fill the interior of each pretzel with the melted candy so you have pumpkin-like shapes with a pretzel border all around. If the candy starts to solidify at any point, reheat it over the saucepan of simmering water until it’s smooth again.
- Once all the pretzels are filled, reheat the candy if necessary and transfer it to a piping bag fitted with a very small round tip. Pipe a line around the orange interior to emphasize the pumpkin shape. Then pipe vertical lines from the top of the pretzel to the bottom to mimic the ridges of a pumpkin. Pipe a small dot of melted candy where the arches meet on top and stick a piece of green sour straw in for a stem. Let the pumpkins cool until the candy sets, about 30 minutes. Peel them off the parchment and store them in an airtight container.
