Saltade Karamell Brûlée Chokladpretzels

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1. 1
   Line a baking sheet with parchment.
2. 2
   In a medium skillet over medium heat, cook the sugar, stirring occasionally, until melted and golden, about 6–8 minutes (it may smoke slightly).
3. 3
   Turn off the heat and whisk in the butter, then the cream. Return to medium-high heat and cook until very bubbly, about 3 minutes. Remove from heat.
4. 4
   Using a fork, dip each pretzel in the caramel, letting excess drip off. Place on a prepared baking sheet and let set, about 5 minutes.
5. 5
   Melt the chocolate. Dip each pretzel in the chocolate and return to the baking sheet. Freeze for 10 minutes, until set. Store in an airtight container in the fridge.