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gluten-free ki tchen


YOUR Chill out with a PRETZEL SUNDAES


WITH MICROWAVE CARAMEL SAUCE Between the crunch of salty pretzels and the homemade caramel sauce, this frozen dessert is sure to impress.


PREP TIME 10 MIN. – COOK TIME 3 MIN. READY IN 13 MIN. – SERVINGS 6


½ cup sugar 1 tbsp light


corn syrup 1


/8 tsp salt


1 cup walnuts ¼ cup heavy cream, warmed ½ tsp vanilla extract


½ tbsp butter, softened 6 cups gluten- free ice cream 1½ cups coarsely crushed gluten- free pretzels


STEP 1 In a medium microwave-safe bowl, whisk together the sugar, corn syrup, 1 tbsp water, and salt. Microwave on high, uncovered, 2–3 min., checking every 30 sec. after 2 min., until golden. STEP 2 Meanwhile, chop the walnuts. STEP 3 Carefully remove caramel from microwave and let stand 2–3 min., until dark golden brown. Slowly whisk in the heavy cream (mixture will bubble up). Whisk in the vanilla and butter until smooth. Cool completely. STEP 4 To assemble sundaes, divide half of ice cream among parfait glasses or bowls. Drizzle with some of caramel sauce and top with half of pretzels and walnuts. Repeat layering.


Tip The caramel sauce can be doubled and kept in the fridge for up to 2 weeks. If it’s too stiff right out of the fridge, microwave 10 sec. until runny.


Per serving: 731 calories, 34g fat, 18g saturated fat, 110mg cholesterol, 587mg sodium, 97g carbohydrate, 3g fiber, 70g sugar, 12g protein


SIMPLE SWAP: Nut allergy? Try gluten-free cinnamon granola in place of walnuts for added crunch.


72 July/August 2019 | www.savoryonline.com


no-bake dessert starring caramel sauce and gluten-free pretzels.


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