Caramel Pecan Glazed Pretzels with Salted Caramel Dipping Sauce
Introduction
These Caramel Pecan Glazed Pretzels are the perfect sweet-and-salty treat. Crunchy pretzels coated in buttery caramel and toasted pecans make them irresistible. Serve them as a snack, gift, or dessert accompaniment with homemade salted caramel dipping sauce for an extra indulgence.
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 packed light brown sugar
½ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of sea salt (for topping)
For the Salted Caramel Dipping Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
½ teaspoon sea salt
1 teaspoon vanilla extract
Instructions
Prep the Oven:
Preheat oven to 150°C (300°F) and line two large baking sheets with parchment paper or silicone mats.
Combine Pretzels and Pecans:
In a large mixing bowl, toss pretzels and pecans together until evenly mixed.
Make the Caramel Glaze:
In a medium saucepan over medium heat, melt the butter with brown sugar and corn syrup. Stir constantly. Once boiling, let it bubble for 2–3 minutes until slightly thickened.
Add Flavoring:
Remove from heat and stir in vanilla extract and cinnamon.
Coat Pretzels:
Pour the hot caramel over the pretzels and pecans. Use a spatula to toss quickly until all pieces are coated.
Bake:
Spread coated pretzels in a single layer on baking sheets. Bake 20–30 minutes, stirring every 10 minutes to prevent burning.
Cool and Finish:
Remove from oven. Optionally drizzle extra caramel on top and sprinkle with sea salt. Let cool completely; the pretzels will become crunchy.
Make the Dipping Sauce:
In a small saucepan over medium heat, melt sugar until golden amber. Stir in butter until incorporated. Slowly pour in cream while stirring. Boil 1 minute, then remove from heat. Stir in sea salt and vanilla. Serve slightly warm with pretzels.
How to Make
To achieve glossy, non-sticky pretzels, stir the mixture while baking and break clusters apart gently while warm. Stir again as pretzels cool to prevent clumping. Serve with dipping sauce on the side for a gourmet touch.
Variations
- Chocolate Drizzle: Drizzle cooled pretzels with melted dark or white chocolate.
- Spicy Pecan: Add ¼ teaspoon cayenne pepper to the caramel glaze for a sweet-heat combination.
- Pumpkin Spice: Replace cinnamon with pumpkin pie spice in fall for a seasonal twist.
- Cluster Style: Leave pretzels close together on the tray while baking to make bite-sized clusters.
Tips
- Use fresh pretzels for maximum crunch.
- Watch oven temperature carefully to prevent sugar from burning.
- Store in an airtight container at room temperature; they stay fresh for up to 2 weeks.
- Soak the saucepan immediately after use to dissolve hardened sugar for easier cleanup.
- For a thicker dipping sauce, slightly reduce cream; for thinner, add a little more cream.
Conclusion
Caramel Pecan Glazed Pretzels are a simple yet irresistible treat. The combination of buttery caramel, crunchy pecans, and the optional dipping sauce makes them perfect for any occasion, from cozy weekends to holiday gifting.
If you want, I can also make a version formatted for printing as a recipe card, with spaces for notes and easy visual separation of ingredients, instructions, and tips—perfect for gifting or kitchen use.