Salty with a touch of sweet, these glazed pretzels satisfy your need for crunch. A lightly sweetened hard candy coating overtop of salty pretzels, this might just become your favorite snack of all time.

Sweet and salty go so well together. If you are a fan of this flavor combination like me, check out my recipe for classic peanut brittle.

Ingredients for glazed pretzels

This recipe uses just a few ingredients:

Pretzel Twists
- I used Rold Gold, but any standard pretzel twist will work.
White Sugar
Corn Syrup
- Yes, you need it. The corn syrup prohibits the sugar from crystalizing on the pretzel, allowing it to form a very thin hard candy coating around the pretzel.
Water

Equipment for glazed pretzels

Heavy duty thick bottomed pot
- this should be large enough to mix the pretzels in
candy thermometer that reads OVER 300F
high heat spatula or wooden spoon
lightly greased parchment paper
- seriously, go easy on it. A very light coating will do.
two forks
- to remove pretzels from the syrup and to separate them as they come out of the pot

Instructions

Combine all ingredients except for pretzels in your thick bottomed pot.
Heat on high heat until mixture reaches 305F, around 10-15 minutes. You'll know you are close when there is very little steam coming from the syrup.
Turn off heat, stir pretzels in until fully coated. Working QUICKLY, pull clumps of pretzels out and place on parchment paper. Using two forks, separate pretzels into individual pretzels (doubles are okay too)

When you are removing the pretzels, you want to have some of the syrup drain back into the pot. The goal is a nice, thin coating of hard candy.

Clean up- If you have hard sugar in the bottom of your pot, fill your pot with water ¾ full. Turn the heat back on and bring to a boil. This will dissolve the leftover hardened candy.

https://youtu.be/PsRIi0C5Row