RECIPES: Salted caramel & chocolate covered pretzels
I have been intolerant to corn since I was a child. I went to the nurses’ office at school everyday with such pain in my stomach that I could even stand up- they thought I was faking it because it was everyday. It got so bad I went to the hospital and they did an ultrasound, long story short: it was gas.
I never really discuss my intolerances because my anaphylaxis is much more severe and more important to my overall life and wellbeing.
BUT how has this intolerance affected me in my life? I used to love corn on the cob and popcorn.
Even after my diagnosis I was still eating popcorn because I loved it so much and I suffered the consequences (I’ll let your imagination figure that out).
I haven’t had popcorn for a few months, I made a promise to myself that I wasn’t going to put myself through this pain anymore. But I still love my mixed sweet & salty cinema snack —> enter pretzels!
Ingredients
Bag of hard salted pretzels
1 slab of chocolate (I used salted caramel from @cocoalibre)
1/2tsp Coconut oil or butter
Method
Separate the bag in half
Melt the chocolate with the oil or butter in the microwave for 30 secs, then stir, repeat until the chocolate is melted completely
Once the chocolate is melted, coat half the pack of pretzels with chocolate.
Place the coated pretzels in the fridge until the chocolate is solidified.
Then add the chocolate pretzels to the salted pretzels, place in tupperware, serve.
Place them into mini bags for cinemas treats or add them to your ice cream, pudding or cakes!
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