Candied Pretzels are a sweet and salty treat that is completely addictive! Made with just a few ingredients, it’s a great snack for parties or makes a great homemade gift for the holidays.
If crunchy snacks are your thing, you are going to love these pretzels that are coated in a quick homemade caramel that sets up to a brittle like candy.
Ingredients for Candied Pretzels:
- Pretzel Sticks
- Pure Cane Syrup
How to Make Candied Pretzels:
- Spread pretzels out onto a rimmed baking sheet.
- Use a large heavy bottom saucepan and attach a candy thermometer to the side of the pan.
- Add cane syrup and salt, bring to a boil over low heat, stirring constantly until it reaches about 280°.
- Mix in butter.
- Pour mixture over pretzels.
- Stir quickly to coat the pretzels.
- Set aside until pretzels are dry and no longer sticky, about 1 – 1 1/2 hours.
- Break pretzels apart and serve immediately.
How to Store Candied Pretzels:
Store in an airtight container or ziploc bags at room temperature.
Pretzels should keep for 1 -2 weeks if stored in an airtight container at room temperature.
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Recently we discovered Steen’s pure cane syrup and added it to our Spiked Eggnog. There is a recipe for popcorn balls on the label and we decided to try it with pretzels instead of popcorn. It was a huge hit and will make a great addition to our holiday goodie baskets this year.
I bought an extra bottle for pecan pie, I think it might be my new favorite ingredient. We found it near the jelly but it also might be near the syrups. Real Cane Syrup is also available from Amazon.
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- 8 cups pretzel sticks
- 2 cups Pure Cane Syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon butter
Scatter pretzels over a rimmed baking sheet.
Pour cane syrup and salt into a deep heavy bottom pan and place over low heat. Cook stirring constantly, using a candy thermometer to cook until syrup reaches about 180°.
Mix in butter and pour over pretzels.
Work quickly to stir pretzels, coating all of the pretzels.
Spread as evenly as possible.
Set aside to cool completely about 1 - 2 hours.
Break pretzels apart and store in zip top baggies at room temperature.
Pretzels should keep 1- 2 weeks if stored in an air tight container.
Amount Per Serving: Calories: 213Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 373mgCarbohydrates: 50gFiber: 1gSugar: 31gProtein: 3g
Nutritional calculations are estimated and may not be accurate.