Cinnamon Sugar Pretzels
Cinnamon Sugar Pretzels are a sweet and salty snack that is easy to make with just 5 ingredients. You won’t be able to stop eating them!
Cinnamon Sugar Pretzels Recipe
I am a big snacker! As if you couldn’t already tell. LOL
Give me a sweet and salty snack and I will eat it all. No sharing!
Crunchy also has to be in my snack which is why I love making snack mixes with pretzels.
They seem to hit all the right notes with me and are super easy to season.
This Cinnamon Sugar Pretzel Recipe is:
- QUICK
- EASY
- CRUNCHY
- SWEET &
- SALTY
Everything you need to make the best snack food around.
Not only are they great for game day, pot lucks, and parties, they make a great gift that everyone will love!
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Ingredients Needed
Pretzels – I like the twist shapes personally, but use your favorite. Even pretzel nuggets.
Cinnamon – Use Saigon cinnamon for the best flavor.
Sugar – Regular white granulated sugar.
Coconut oil – This is a great vegan option if you don’t want to use butter or olive oil.
Peanuts – I like dry roasted peanuts but these are totally optional.
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How to Make Cinnamon Sugar Pretzels
First: Preheat oven to 350F. In a large bowl, combine sugar, cinnamon, and coconut oil. Stir until evenly mixed. In a separate bowl, mix pretzels and peanuts.
Second: Pour cinnamon sugar mixture over the pretzels and peanuts and toss to evenly coat. On a 9×13 baking sheet lined with parchment paper or a silicon mat, pour the coated pretzels and spread into a single layer.
Third: Bake for 10-15 minutes, or until sugar has dried or most of the moisture is gone, stirring half way through.
Fourth: Remove from oven and allow to cool completely. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long do they last?
These pretzels will keep for up to 2 weeks if you store them in an air tight container.
These cinnamon pretzel recipe makes a great edible gift to share with friends and family. Wrap in an air tight container and add a ribbon and a festive tag!
Tapas Tips & Tricks
- Make sure the pretzels are evenly coated so you don’t get clumps of sugar or cinnamon.
- Stir half way through the cooking process to ensure even toasting.
- You can substitute vegetable oil for the coconut oil if you prefer.
- Use gluten-free pretzels if you are looking for a gluten-free snack.
- Switch up and add pecans, walnuts, or almonds instead of the peanuts.
- Drizzle with royal icing or melted white chocolate for even more sweetness!
- Crush these up and sprinkle over ice cream or yogurt for a fun dessert!
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
More Easy Snacks
- Puff Pastry Cinnamon Roll Bites
- Peanut Butter Pretzel Bars
- Crack Pretzels
- Dessert Nachos
- Candied Pecans
Cinnamon Sugar Pretzels
Ingredients
- 1 cup sugar granulated
- 3 tablespoons cinnamon
- 1 cup coconut oil melted
- 16 ounces pretzel twists
- 2 cups peanuts optional
Instructions
- Preheat oven to 350F. In a large bowl, combine sugar, cinnamon, and coconut oil.
- Stir until evenly mixed.
- In a separate bowl, mix pretzels and peanuts. Pour cinnamon sugar mixture over the pretzels and peanuts and toss to evenly coat.
- On a 9×13 baking sheet lined with parchment paper or a silicon mat, pour the coated pretzels and spread into a single layer.
- Bake for 6-10 minutes, or until sugar has dried or most of the moisture is gone, stirring half way through.
- Remove from oven and allow to cool completely. Enjoy!
Video
Notes
- Make sure the pretzels are evenly coated so you don’t get clumps of sugar or cinnamon.
- Stir half way through the cooking process to ensure even toasting.
- You can substitute vegetable oil for the coconut oil if you prefer.
- Use gluten-free pretzels if you are looking for a gluten-free snack.
- Switch up and add pecans, walnuts, or almonds instead of the peanuts.
- Drizzle with royal icing or melted white chocolate for even more sweetness!
- Crush these up and sprinkle over ice cream or yogurt for a fun dessert!
Nutrition
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