Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Cinnamon Sugar Pretzels




Source of Recipe


Jessica


Recipe Introduction


Use holiday shaped pretzels for a great holiday gift! I have used Penzey�s Cake Spice blend in place of cinnamon, and the results were equally delicious!


List of Ingredients




1/2 cup granulated sugar (about 3 1/2 ounces)⁣
1 1/2 teaspoons ground cinnamon⁣
5 cups small pretzel twists or sticks⁣
1/4 cup butter, melted
Optional: Pinch of salt


Recipe



Preheat the oven to 350�. Line a rimmed baking sheet with parchment paper and combine the granulated sugar and cinnamon.

Place the pretzels in a large bowl. Pour over melted butter. Stir until the butter coats the pretzels and there�s no butter in the bottom of the bowl. Add the cinnamon-sugar mixture. Stir gently to coat the pretzels. Taste for seasoning, adding more cinnamon sugar or even a pinch of salt, as necessary. Spread pretzels onto the prepared baking sheet. Bake until the sugar bubbles and pretzels are brown, about 10 minutes. Remove the pan from the oven and let the pretzels cool on the pan. Once the pretzels are cool, break apart.

Store pretzels in an airtight container for up to one week.