Candied Orange Peel

Slightly modified from epicurious.com

4 large oranges, 1/4″ of top and bottom cut off
3 3/4 cups sugar, divided
3 cups water

Set a large pot of water on to boil.

For each orange, make a vertical cut, just through the peel and pith, at each compass point. Remove each quarter of orange skin, including the pith, in one piece. (Eat the peeled orange sections!) Cut each piece into 1/4″-wide strips. Put all the strips into the large pot of boiling water and cook for 15 minutes. Drain, rinse, and drain again.

In a medium-sized pot over medium heat, bring 3 cups sugar and 3 cups water to boil, stirring to dissolve sugar. Add peel and return to boil. Reduce heat and simmer until peel is very soft, about 45 minutes. (I will try 35 or 40 minutes next time for a little more chew.) Drain, saving the delicious orange simple syrup for other use: soaking a cake, sweetening tea, cocktails, etc..

On a large rimmed baking sheet, pour the remaining 3/4 cup sugar, spreading it out into an even layer in the center of the sheet. Put the cooked peels onto the sugar, and toss them to coat thoroughly. Lift them out of the sugar and place them on a parchment- or foil-lined tray. Let stand until coating is dry, 1-3 days.

Make ahead: wrap and freeze for up to 2 months.

Chocolate-Dipped Pretzel Rods

Utz’s Pretzel Rods (World Market)
Ghirardelli 60% Chocolate Chips (many sources, big bags on sale at World Market a couple of times a year)
sprinkles or chopped nuts of your choice

Heat 1-2 cups of chocolate chips in a 4-cup glass measure or other microwave-safe container for 90-120 seconds.  Stir with a small rubber spatula, and microwave for 10 seconds more at a time, as needed, until thoroughly melted.  Stir well, and let cool.  If the chocolate is too warm it runs right off the pretzels.

While the chocolate is cooling, line a baking tray with parchment or waxed paper, get out your sprinkles, chop your nuts, and make room in the fridge for the baking tray.

When the chocolate is noticeably thicker, grab one pretzel rod and hold it by one end.  That 1/4 to 1/3 of the pretzel will be the handle (no chocolate or sprinkles on it).  With your rubber spatula in your other hand, drape the chocolate over the pretzel, turning the pretzel as you go.  Remember to dunk the non-handle end.  When it is nicely covered, lay it down on the waxed paper.  Do two more, then put the tray in the fridge for a couple of minutes to let them firm up.  Repeat as needed.

Reheat your chocolate a little as needed.  If it gets too firm it won’t coat the pretzels nicely.

After the first layer of chocolate is hard, give each one a lengthwise stripe of melted chocolate, replace it on the parchment-covered sheet, and sprinkle your topping over the chocolate “glue”.  Replace the tray in the fridge.

Store finished pretzels in the fridge.

 

Dark Bark

Created December 2009.  Cost Plus World Market carries Salty Stix at least part of the year.  I’ve seen them advertised in Oktoberfest-themed ads, and at Christmastime.  They are especially thin and have a little extra salt, which make them perfect for this recipe.  Cost Plus also stocks large bags of Ghirardelli chocolate chips.  In 2012 they were half-price at the end of November.

2 cups  Ghirardelli 60% Dark Barking Chips (I was disappointed when I substituted Nestle semi-sweet chocolate chips or their new dark chips)
1/2 to 3/4 cup chopped salted peanuts
1/2 to 3/4 cup crushed Salty Stix pretzel sticks (big pieces)
coarse kosher salt (optional)

Melt chocolate in a 4 cup glass measure in the microwave on high for 2 minutes.  Stir until smooth and glossy.  Add peanuts & pretzels and stir until well combined.  Line a baking tray with parchment or waxed paper.  Pour chocolate mixture onto baking tray and spread with a rubber spatula to desired thickness.  Refrigerate for 5 minutes.  Sprinkle with coarse Kosher salt (optional).  Return to refrigerator until hard, then break into pieces of desired size.  Store in fridge or at cool room temperature.