Ingredients for Butter Crunch Pretzels
- 1 (16 ounce) bag pretzel twists or rods
- 1 cup packed brown sugar
- ½ cup (1 stick) unsalted butter + 1 tablespoon for greasing the pan
- Light Corn Syrup
- Vanilla Butternut Flavoring
- ½ teaspoon baking soda
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How to Make Butter Crunch Pretzels
- Preheat oven to 200°F (93°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine 1 (16 ounce) bag of pretzel twists or rods.
- In a heavy medium saucepan, butter the sides with 1 tablespoon of butter.
- Add 1 cup packed brown sugar, ½ cup (1 stick) unsalted butter, and ¼ cup light corn syrup to the saucepan.
- Stir constantly over medium-low heat until the butter and sugar are completely melted and the mixture is smooth.
- Increase heat to medium and bring the mixture to a rolling boil.
- Boil for exactly 5 minutes without stirring, swirling the pan occasionally. The mixture will darken slightly.
- Remove from heat and immediately stir in 1 teaspoon vanilla extract and ½ teaspoon baking soda. The mixture will foam up.
- Quickly pour the caramel sauce over the pretzels in the bowl and toss gently until pretzels are evenly coated.
- Spread the pretzels in a single layer on the prepared baking sheet.
- Bake for 1 hour, stirring every 15 minutes to prevent sticking and ensure even browning.
- Remove from the oven and let cool completely on the baking sheet. The caramel will harden as it cools.
- Once completely cool, break apart any large clusters and store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
66g
Fat
19g
Carbs
52g
