Caramel Pretzels Recipe
Introduction
Caramel Pretzels are a perfect sweet and salty snack that’s easy to make at home. With a crispy coating of buttery caramel, these treats are great for parties or a cozy night in.
Ingredients
- 4 cups Mini Pretzels
- 1 cup Butter
- 1 cup Sugar
- 2 tbsp Water
- 1/2 tsp Vanilla
Instructions
- Step 1: Preheat the oven to 200 degrees. Line a baking sheet with aluminum foil and spray it with non-stick spray. Place a cooling rack over the pan and spray the rack as well.
- Step 2: In a large saucepan over medium heat, melt the butter, sugar, and water together. Stir constantly as the mixture comes to a boil.
- Step 3: Continue heating until the mixture reaches 305 degrees Fahrenheit, then remove from heat and stir in the vanilla.
- Step 4: Toss the mini pretzels into the caramel mixture, stirring until they are thoroughly coated.
- Step 5: Transfer the coated pretzels in small batches to the prepared cooling rack, making sure they do not overlap.
- Step 6: Bake in the preheated oven for 20 to 30 minutes to dry out the pretzels and prevent stickiness.
- Step 7: Remove from the oven and allow the pretzels to cool completely before serving or storing.
Tips & Variations
- Use a candy thermometer for precise caramel temperature to avoid burning or undercooking.
- For extra flavor, sprinkle sea salt over the pretzels before baking.
- Swap mini pretzels with pretzel rods or twists for a different presentation.
- Add a sprinkle of cinnamon or chili powder to the caramel mixture for a unique twist.
Storage
Store caramel pretzels in an airtight container at room temperature for up to one week. If they soften, re-crisp by warming them in a 250-degree oven for 5 minutes. Avoid refrigerating, as it can make them sticky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pretzels instead of mini pretzels?
Yes, regular pretzels can be used but the coating and drying time may vary. Larger pretzels may take a bit longer to dry and cool properly.
What if I don’t have a candy thermometer?
Without a thermometer, cook the caramel mixture until it turns a deep amber color and reaches a thick syrup consistency. Be careful not to burn it and stir constantly.
PrintCaramel Pretzels Recipe
Crunchy and sweet caramel-coated mini pretzels baked to perfection, creating a delightful snack that combines salty and sweet flavors with a satisfying crisp texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Caramel Mixture
- 1 cup Butter
- 1 cup Sugar
- 2 tbsp Water
- 1/2 tsp Vanilla Extract
Snacks
- 4 cups Mini Pretzels
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray it with non-stick spray. Place a cooling rack over the pan and spray the rack with non-stick spray as well to prevent sticking.
- Make Caramel Sauce: In a large saucepan over medium heat, combine butter, sugar, and water. Stir constantly as the mixture heats until it reaches a boil. Continue stirring until the temperature reaches 305 degrees Fahrenheit, which is the hard crack stage, then promptly remove the saucepan from heat and stir in the vanilla extract.
- Coat Pretzels: Add the mini pretzels into the caramel sauce and gently stir until all pretzels are evenly coated with the caramel mixture.
- Arrange Pretzels on Rack: Working quickly, transfer the caramel-coated pretzels a few at a time onto the prepared cooling rack on the baking sheet. Make sure the pretzels do not overlap to allow even drying.
- Bake to Dry: Bake in the preheated oven for 20 to 30 minutes. This step dries out the pretzels to prevent stickiness and ensures a crisp texture on the caramel coating.
- Cool Completely: Remove the pretzels from the oven and allow them to cool completely on the cooling rack before serving or storing. This final stage solidifies the caramel coating and adds crunch.
Notes
- Use a candy thermometer to accurately reach the hard crack stage at 305°F for perfect caramel consistency.
- Do not let the caramel mixture burn; maintain medium heat and stir constantly.
- Non-stick spray on the cooling rack helps prevent pretzels from sticking during baking.
- Store the cooled caramel pretzels in an airtight container at room temperature for up to one week.
Keywords: Caramel Pretzels, Sweet and Salty Snack, Homemade Caramel, Mini Pretzel Recipe, Party Snack
