IN THE KITCHEN WITH: Doug Lehrian

Lakewood Ranch resident Doug Lehrian has been a lifelong fan of chocolate and even spent 31 years working for Hershey’s. Now retired, Lehrian teaches pastry and dessert classes part-time at Keiser University’s culinary school.

“I love chocolate,” Lehrian says. “It’s a great flavor. It’s very versatile.”

Ingredients:
1 package Pretzel Rods

Chewy Caramel (recipe follows)

1 cup Chopped Pecans (or other chopped nuts)

6 ounces Melted Chocolate (tempered)

1 cup butter or margarine

1 pound light brown sugar

1 (14 ounce) can sweetened condensed milk

1 cup light corn syrup

1 pinch salt

1 1/2 teaspoons vanilla extract

Method:
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt.
2. Bring to a boil, stirring constantly.
3. Heat to between 234 and 240 degrees F on a candy thermometer (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
4. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
5. Place warm caramel in a tall glass.

6. Dip pretzel rod ¾ (three-fourths) into caramel, shaking off excess.
7. Roll pretzel in chopped pecans

8. Chill to harden caramel

9. Place tempered chocolate in piping bag with small opening at the tip.

10. Drizzle chocolate over pretzels.

11. Chill to set chocolate.