Candied Pretzels
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.
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Ingredients for Candied Pretzels
- Pretzel Sticks
- Pure Cane Syrup
- Butter
- Salt
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.
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- 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.
You might also like these Cinnamon Sugar Pretzels for a quick and easy treat.
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.
You will also want to try our these Salted Caramel Peanut Butter Pretzel Bites for delicious sweet and salty snack.
Have you tried this recipe? Leave a comment and rating below!
Candied Pretzels
Ingredients
- 8 cups pretzel sticks
- 2 cups Pure Cane Syrup
- ¼ teaspoon kosher salt
- 1 tablespoon butter
Instructions
- 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.