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Cover and process until mixture is coarsely chopped. If a food processor is not available, coarsely
chop ingredients separately with a knife, then combine.
In a small heavy saucepan,
combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly.
Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce
heat to medium-low.
Clip a candy thermometer to the side of the pan. Continue cooking,
stirring constantly, until mixture reaches 236º F (approximately 10 minutes). Adjust heat as
necessary to maintain a steady boil.
Remove saucepan from heat, stir in vanilla. Cool
15 to 30 minutes or until slightly thickened. The mixture is easier to work with when it has
completely cooled.
Dip each pretzel into caramel mixture, covering about 2/3 of the rod.
Let caramel drip off slightly. Spoon or roll some of the chopped mixture onto the caramel on the
pretzel, pressing crumbs lightly with the back of spoon or your fingers.
Let stand on
nonstick foil until caramel is set. Store in an airtight container between layers of wax paper in
the refrigerator up to 4 days or freeze up to 1 month.
Makes 25 pretzel rods or 13
whole Bavarian pretzels.
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