These butter toffee pretzels are generously covered with a layer of crisp caramel in every bite!

Easy Caramel Pretzels

I dream big. I believe we can do anything we put our mind to. My motto is, “Do my best and let God do the rest!”

My big ideas make me restless and unfocused. Which happens often because I don’t ever stop dreaming! They are like snowballs that just keep rolling until they are the size of boulders. When a dream gets huge, that’s when it starts to feel impossible. Fear starts to creep in and then come the excuses, “I don’t know where to start, what if it fails, what will people think, what if it isn’t perfect,” they are endless.

When that happens, I scale back and block out the noise. I keep an eye on the end goal, but start small. Because the true impossibility of it all is avoiding failure, instant success, and always knowing what I am doing. When I narrow my focus on just one small thing, it clearly leads to the next logical step, and before I know it I feel empowered and the snowball grows at a manageable pace.

I have 100% faith in God that He will open and close the right doors for me. Over the past several months, I’ve been contemplating teaching people how to start and run a blog. Creating the materials (and another blog) would be very time consuming, so I am not sure if that’s something I am ready for. I am going to wait and see what opportunities arise over the next couple of months and go from there!

It’s times like these I need a snack, like these Caramel Pretzels! These are very similar to my super popular Butter Toffee Pretzels . Some of my other favorite caramely snacks are Caramel Corn , Caramel Crispix , Chex Scotcheroos , and Salted Caramel Pretzel Bark !

What You’ll Need

4 cups Mini Pretzels

1 cup Butter

1 cup Sugar

2 tbsp Water

1/2 tsp Vanilla

How to Make Caramel Pretzels

Preheat oven to 200 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Then place a cooling rack over the pan and spray with non-stick spray.

In a large sauce pan over medium heat, melt 1 cup butter, 1 cup sugar, and 2 tbsp water. Stir constantly while bringing the mixture to a boil. Once it reaches 305 degrees, remove from heat and stir in 1/2 tsp vanilla.

Stir 4 cups mini pretzels into the mixture until well coated.

Transfer the pretzels, a few at a time, to the cooling rack on the prepared pan. Make sure the pretzels are not overlapping.

Bake for 20-30 minutes to dry out the pretzels. This helps to make sure the pretzels are not sticky.

Remove from oven and let completely cool.