Caramel Pecan Glazed Pretzels with Salted Caramel Dipping Sauce

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Caramel Pecan Glazed Pretzels with Salted Caramel Dipping Sauce

Introduction

These Caramel Pecan Glazed Pretzels are a perfect combination of sweet and salty flavors. Crunchy pretzels are coated in buttery caramel and cinnamon, then paired with a rich, homemade salted caramel dipping sauce. They are ideal for holidays, parties, or just a weekend treat.

Ingredients

For the Pretzels:

1 pound (16 oz) mini pretzels or pretzel twists

1 ½ cups pecan halves or chopped pecans

1 cup (2 sticks) unsalted butter

1 cup light brown sugar, packed

½ cup light corn syrup

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Extra caramel sauce for drizzling

A pinch of sea salt

For the Salted Caramel Dipping Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

½ cup heavy cream

1 teaspoon vanilla extract

½ teaspoon sea salt

Instructions

For the Pretzels:

  1. Preheat oven to 150°C (300°F). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, toss pretzels and pecans together until evenly combined.
  3. In a medium saucepan, melt butter over medium heat, then add brown sugar and corn syrup. Stir constantly and bring to a boil for 2–3 minutes until slightly thickened.
  4. Remove from heat and stir in vanilla extract and ground cinnamon.
  5. Pour the hot glaze over the pretzel mixture and toss quickly to coat all pieces.
  6. Spread the mixture in a single layer on the prepared baking sheets. Bake for 20–30 minutes, stirring every 10 minutes to ensure even coating.
  7. Remove from oven, drizzle extra caramel if desired, and let cool completely on pans until crunchy.

For the Salted Caramel Sauce:

  1. In a medium saucepan over medium heat, melt sugar while stirring constantly until smooth and amber-colored.
  2. Add butter and stir until fully melted.
  3. Slowly pour in heavy cream, stirring constantly; mixture will bubble.
  4. Remove from heat, stir in vanilla extract and sea salt. Cool slightly before serving.

How to Make

For glossy pretzels, stir during baking to let the glaze set into a crisp shell. To make clusters, leave pieces close together; for individual pretzels, gently separate them while slightly warm. Serve with the salted caramel sauce for dipping.

Variations

Chocolate Drizzled: Drizzle melted dark or white chocolate over cooled pretzels.

Spicy Pecan: Add ¼ teaspoon cayenne pepper to the glaze for a sweet-heat version.

Pumpkin Spice: Swap cinnamon for pumpkin pie spice in the fall for a seasonal twist.

Salted Chocolate: Combine the chocolate drizzle with a pinch of sea salt for extra flavor.

Tips

Use fresh pretzels for maximum crunch; stale pretzels result in chewiness.

Monitor oven temperature; reduce to 135°C (275°F) if it runs hot.

Store in an airtight container at room temperature for up to two weeks.

Soak the saucepan in hot water immediately after use to dissolve hardened sugar easily.

Serve the salted caramel slightly warm for dipping.

Conclusion

Caramel Pecan Glazed Pretzels with salted caramel dipping sauce are an irresistible, customizable treat. They transform simple pantry ingredients into a gourmet snack everyone will love.

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