Caramel Pecan Pretzel Bites (Cinnamon Sugar Style)
Ingredients
Pretzels
- 4 cups mini pretzels or pretzel snaps
- 1 cup chopped pecans
Cinnamon Sugar Glaze
- ½ cup unsalted butter, melted
- ¾ cup brown sugar (light or dark)
- 1½ tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
Finish
- ½ cup warm caramel sauce (store-bought or homemade)
- Flaky sea salt (optional but highly recommended)
Instructions
- Preheat oven to 150°C / 300°F. Line a baking sheet with parchment.
- Make the glaze: Whisk melted butter, brown sugar, cinnamon, vanilla, and salt until smooth.
- Coat: Add pretzels and pecans to a large bowl. Pour glaze over and toss until evenly coated.
- Bake: Spread mixture in a single layer.
Bake 15–20 minutes, stirring once halfway, until glossy and lightly caramelized. - Cool slightly: Let sit 5 minutes (this helps the coating set).
- Finish: Drizzle with warm caramel sauce and sprinkle with flaky sea salt.
- Cool completely for maximum crunch—or enjoy slightly warm for gooey caramel vibes.
Perfect Dipping Sauces
🧀 Salted Caramel Cream Cheese Dip
- 4 oz cream cheese, softened
- ¼ cup caramel sauce
- 1–2 tbsp powdered sugar
- Pinch of salt
Whip until smooth and fluffy.
🍫 Chocolate Espresso Dip
- ½ cup melted dark chocolate
- 2 tbsp heavy cream
- ½ tsp instant espresso powder
🍦 Vanilla Bean Glaze (lighter option)
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla bean paste or extract
Pro Tips
- Lower temp = better crunch (high heat makes the sugar bitter fast).
- Stir gently—pretzels break easily once warm.
- These keep 5–7 days in an airtight container (if they last that long 😄).
If you want, I can:
- Scale this for party-size batches
- Convert it to a slow-cooker or air-fryer version
- Help you make a homemade salted caramel sauce from scratch
Just tell me!