Caramel Pretzels
These easy caramel pretzels combine crunchy mini pretzels, rich caramel sauce, and flaky sea salt for an irresistible sweet and salty snack made with just three ingredients and baked in 10 minutes.
Servings: 6
Calories: 368kcal
Ingredients
- 6 cups mini pretzels
- ¾ cup caramel sauce
- ½ tablespoon flaky sea salt if desired
Instructions
- Preheat your oven to 350°F.
- Combine three pretzels and caramel in a large mixing bowl. Fold the ingredients together until the pretzels are evenly coated in caramel sauce.
- Transfer your pretzels to a 9x13 inch pan. Bake for 10 minutes.
- Let your pretzels cool for a few minutes and then transfer them to a serving bowl.
Notes
- Caramel Sauce: We used Ghirardelli Caramel Sauce, which coated the pretzels well and thickened as it cooled. Other caramel sauces may vary in thickness and set differently.
- Prevent Large Clumps: Gently stir the pretzels immediately after baking and separate larger clusters while the caramel is still warm. Some clumping is normal.
- Don't Skip the Sea Salt: Flaky sea salt helps balance the sweetness of the caramel, even though the pretzels are already salted.
- Cool Completely: Let the pretzels cool completely before storing so trapped moisture doesn't soften them.
- Storage: Store completely cooled pretzels in an airtight container or resealable bag at room temperature for up to 1 week.
Nutrition
Calories: 368kcal | Carbohydrates: 80g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1670mg | Potassium: 197mg | Fiber: 3g | Sugar: 18g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 4mg