It is a well documented fact that I am a savory snacker, so when I posted this seasoned pretzels recipe and several people requested a sweet version, I was intrigued but I wasn’t rushing to the kitchen to whip up a batch. Now that I have, I’m a little bit mad at myself for not going to the sweet side sooner. After baking, they’re sweet and a little smokey and the salt from the pretzels keeps things in check. You’re going to love them.
Makes a big party bowl.
- 1 bag pretzels — sticks, nuggets, or twists
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon Nielsen-Massey Pure Vanilla Powder
- additional sugar for sprinkling
Dump pretzel into a large Tupperware container. Combine melted butter, cinnamon, and sugar in a measuring cup and whisk. You don’t need the sugar to dissolve, just combine with the other ingredients. Pour sugar mixture over pretzels, close lid, and gently shake to coat. Shake every few minutes until pretzels are coated and no butter and sugar settles to the bottom of container. Spread coated pretzels on a baking sheet and sprinkle with sugar. Make sure the pretzels aren’t lumped on top of each other so that they don’t fuze together while baking — you may need to use two baking sheets. Bake at 250 degrees for 30 minutes, shaking pan every 10 minutes, to seal in flavors.
I think they’re best warm, but you can cool and store in an air-tight container for up to a week. If you want to be really bad, dip finish pretzels in cream cheese fluff. I like to add a splash of vanilla extract to the dip recipe, but I like to add a splash of vanilla to just about everything.