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Prepare the glass: Rim a hurricane glass with caramel sauce, then dip in crushed pretzels.
In a blender, combine white rum, caramel vodka, cream of coconut, pineapple juice, caramel sauce, sea salt, and crushed ice.
Blend until smooth and creamy.
Drizzle some caramel sauce inside the prepared glass in a spiral pattern.
Pour the blended mixture into the glass.
Top with a generous dollop of whipped cream.
Drizzle additional caramel sauce over the whipped cream.
Sprinkle some crushed pretzels on top of the whipped cream.
Garnish with a whole mini pretzel, a few pieces of caramel popcorn, and a pineapple wedge on the rim of the glass.
Serve immediately with a wide straw and a long spoon.
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