Ingredients
3 cups chopped toasted almonds2 packages (14 ounces each) caramels, unwrapped2 tablespoons water2 packages (10 ounces each) pretzel rods2 packages (10 to 12 ounces each) white baking chips2 packages (10 to 12 ounces each) dark chocolate chipsAssorted sprinkles, optional
Preparation
Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute.
Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set.
In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels.
Store in airtight containers or wrap in cellophane gift bags and tie with ribbon.
