Pretzel Turtles Tracey Seaman and Katie Barreira   From Every Day with Rachael Ray December-January 2008 MAKES FIFTY Prep Time: 1 hr (plus standing) Cook Time: 10 min One 14-ounce bag (4 dozen) soft caramels One 10-ounce bag pretzel nuggets 12 ounces dark chocolate, finely chopped 2 cups natural almonds, toasted and finely chopped 1. Unwrap the caramels, then, using a rolling pin, roll out each one into a 1/8-inch-thick oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal. 2. In a double boiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth. 3. Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel-covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set, about 3 hours.

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