Candied Pretzels
If you love sweet and salty treats, these crunchy Candied Pretzels are a must-try. The pretzels are tossed in butter and a sugar mixture then baked to a caramelized perfection. They're the perfect addition to a cookie platter!
These delightfully crunchy candied pretzels are a nice change of pace from the same-old, same-old chocolate-coated variety that usually fills our cookie trays. Each individual pretzel is coated in a butter and sugar mixture that caramelizes as it bakes for the perfect salty caramel pretzel bite.
Serve a platter full of candied pretzels for your next party or make a batch the next time your kiddos have a snow day for a fun and special afternoon snack. Be ready though, because this treat is addictive.
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Ingredients for Candied Pretzels
Mini Salted Pretzels - You can use regular-shaped pretzels or holiday-shaped pretzels, or you can even sometimes find other thematic pretzels to use.
Butter - Melted.
Light Brown Sugar - Packed in the measuring cup.
Granulated Sugar - white sugar.
Salt - just table salt.
Egg White - Large egg.
Water - You only need one tablespoon of water. Measure this more easily by putting water in a measuring cup or bowl first, and then dipping your tablespoon measure into the bowl.
How to Make Candied Pretzels
This is such an easy treat to make, it is going to become a family favorite. Start by preheating your oven at a somewhat low temperature of 250º F. Go ahead and line a baking sheet with parchment paper to get that ready.
Add your pretzels to a large bowl, and drizzle them with the melted butter. Stir carefully to coat the pretzels without breaking them. Make sure they are all coated in butter. Mix the sugar and salt in a separate bowl and whisk until they are all combined.
In your large mixing bowl, combine the egg white and water and whisk this mixture until it becomes frothy. This takes three to four minutes of whisking. Add your pretzels to this bowl and stir gently to coat the pretzels in the egg/water mixture.
Next, you will add about half of the sugar mixture in with the pretzels and stir until the pretzels are evenly coated. Finish up with the rest of the sugar mixture and stir gently again. Spread the pretzels out on your prepared baking sheet.
Bake the candied pretzels for one hour, flipping them every fifteen minutes or so. After the hour is up, remove the sheet pan from the oven and let the pretzels cool completely before serving. They will crisp up more as they cool.
Tips for Making Candied Pretzels
Frothy egg whites are very bubbly and white in the bowl. Once you see what they look like after three to four minutes of whisking then next time you can use a hand mixer to beat the eggs till they are frothy.
If you don't have pretzels, you can use this same recipe with Chex cereal, nuts, Teddy Grahams, or graham crackers, popcorn, or even saltine crackers.
Add cinnamon, pumpkin spice, or cocoa powder to your pretzels for a slightly different flavor. You could also add a slight chocolate drizzle after they come out of the oven if you wanted.
Candied pretzels make a lovely gift for neighbors, friends, co-workers, or your child's teachers. Place them in a mason jar and tie it up with a pretty ribbon or slap on a bow. Instant gift success. These things are seriously addicting. Did I mention that already?
If you want to make these ever so slightly more festive for the holidays or a birthday, you can add sparkly edible star flakes or the tiny round sprinkles by sprinkling them on as you pull them from the oven.
Frequently Asked Questions
Are Candied Pretzels Gluten-Free?
If you use gluten-free pretzels, this recipe will be gluten-free. Gluten-free pretzels are actually really, really good -- it's one of the few things that translates perfectly.
Are Candied Pretzels Dairy-Free?
In order to make these candied pretzels dairy-free you will need to use a butter substitute, and check the pretzels for dairy content. You can usually find allergen-friendly pretzels at your local grocery store.
How Long will Candied Pretzels Keep?
The flippant answer is that they will be gone before they go bad. I mean, it's pretty true though. But to store your candied pretzels, use an airtight container and keep them on the kitchen counter at room temperature. They should last almost a week.
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Candied Pretzels
Ingredients
- 4 cups mini salted pretzels
- 3 tablespoons butter melted
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 large egg white
- 1 tablespoon water
Instructions
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
- Add the pretzels to a large bowl and drizzle the melted butter evenly over the pretzels. Stir to coat the pretzels with the butter, being careful not to break the pretzels.
- In a small bowl, add the granulated sugar, brown sugar, and salt. Whisk until combined.
- In a large mixing bowl, add in the egg white and water. Whisk until the mixture becomes very frothy, about 3-4 minutes of whisking.
- Add the buttered pretzels into the egg white mixture and mix until the pretzels are evenly coated.
- Add half of the sugar mixture into the bowl of pretzels and mix until the pretzels are coated.
- Once the pretzels are coated, add in the rest of the sugar and continue to stir until evenly distributed.
- Spread the sugar-coated pretzels out on the prepared baking sheet.
- Place the baking pan into the preheated oven and bake for 1 hour. Flip the pretzels every 15 minutes.
- Allow the pretzels to cool completely.
- Store in an airtight container at room temperature
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I found this when looking for a recipe to use my pretzels. I didn't have enough for this recipe, so I added some nuts, chex cereal, and broken pieces of graham crackers to equal the four cups and it was delicious! I followed the rest of the recipe exactly. I received so many compliments and was even asked for the recipe I just sent. Next time I make this recipe I'll try adding chocolate chips when removing it from the oven to cool. Once cooled, I could put the pan in the freezer to set the melted chocolate. The possibilities with this recipe are endless. Thank you so much for sharing!
Love this, thanks for taking time to share Diane!
Delicious, the salty/sweet/crunch is awesome!