Salt Carame Pretzel Sundae Recipe
Make Salt Carame Pretzel Sundae Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pretzel Crust
Salted Caramel Sauce
Chocolate Sauce
Sundae Components
Method
Pretzel Crust
- 1
Prepare crust
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Place 1.5 cups pretzel pieces in a food processor and pulse until fine crumbs form (some small pieces are fine for texture). Combine crushed pretzels and 2 tablespoons sugar in a bowl. Stir in 4 tablespoons melted butter until mixture holds together when pressed.
- 2
Bake and cool
Spread the mixture in an even layer on the prepared baking sheet and bake 8–10 minutes until fragrant and slightly darker. Remove from oven and let cool completely on the sheet; the crumbs will crisp as they cool. Reserve 3–4 tablespoons of crumbs for garnish and transfer the rest to an airtight container until assembling.
Salted Caramel Sauce
- 3
- 4
Finish caramel
As soon as the sugar reaches deep amber, remove pan from heat and carefully whisk in 6 tablespoons butter (pieces). The mixture will bubble vigorously. When butter is incorporated, slowly pour in 1/2 cup warm heavy cream while whisking until smooth. Stir in 3/4 teaspoon fine sea salt. If any small hardened bits remain, return to low heat briefly and stir until smooth. Let cool to warm (not hot) before using; sauce will thicken as it cools. Store leftover sauce in the refrigerator and gently rewarm to serve.
Chocolate Sauce
- 5
Make chocolate sauce
Place 3/4 cup semi-sweet chocolate chips and 1/4 cup heavy cream in a small heatproof bowl. Microwave in 20-second bursts, stirring between bursts, until melted and smooth (or heat cream to simmer and pour over chips, letting sit 1 minute then stir). Stir in 1 teaspoon light corn syrup if using for extra shine. Keep warm or reheat gently before assembling.
Sundae Assembly
- 6
Prepare toppings
Have vanilla ice cream slightly softened so scoops are clean (about 5–10 minutes at room temperature). Chop/toast nuts if not already toasted: spread 1/2 cup chopped pecans or peanuts on a baking sheet and toast in 350°F oven 5–7 minutes until fragrant; cool.
- 7
Assemble each sundae
Divide pretzel crust crumbs (about 2–3 tablespoons) among 4 serving bowls or sundae glasses as a base. Place two scoops (about 1/2 cup per scoop) of slightly softened vanilla ice cream into each bowl on top of the crust. Drizzle 2–3 tablespoons warm salted caramel sauce over the ice cream in each serving. Spoon 1–2 tablespoons warm chocolate sauce over or next to the caramel. Sprinkle 2 tablespoons mini pretzel pieces and 2 tablespoons toasted nuts over each sundae for crunch. Add a light pinch (about 1/8 tsp) of sea salt flakes to each sundae to heighten the salted-caramel contrast.
- 8
Finish
Top with a generous dollop of whipped cream (optional) and a maraschino cherry. Sprinkle the reserved 3–4 tablespoons pretzel crumbs over the whipped cream and around the bowl for extra texture. Serve immediately so sauces are warm and ice cream is cold.