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No-Bake Cinnamon-Pecan Pretzels


These pretzels are seriously addictive! I love them straight from the freezer, but if you’re like me, they may not last long enough to get there. I highly recommend using milchig white chocolate for this (I’m vocally anti parve white chocolate), so if you want to make this parve, I would suggest going semisweet dark chocolate instead.

Make these chocolate or caramel-drizzled pretzels the star of your Mishloach Manot gift baskets this Purim! Watch this idea and many more come to life on Shortcuts by Family Table.


Prepare the Pretzels


In a large microwave-safe bowl, combine pretzels, pecans, sugars, cinnamon, and oil. Microwave on high for three minutes.


Spread onto a baking sheet lined with Gefen Parchment Paper and liberally drizzle with chocolate.


Let harden in the freezer for five minutes and then transfer to gallon-sized freezer bags for storage.


Instead of the white chocolate, you can buy prepared caramel (or use the recipe below), drizzle it over the pretzels, and top with chopped nuts. Or, prepare half your pretzels with chocolate and half with caramel for variety!

Prepare the Caramel (Optional)


In a medium saucepan, heat granulated sugar over medium heat, stirring constantly with a wooden spoon. Be careful not to burn it. When sugar is completely melted and amber-colored, immediately stir in the butter until melted. Be careful! The sugar will bubble violently when you add the butter. Once the butter has melted and is combined with the caramelized sugar, cook for one minute longer without stirring.


Very slowly stir in the heavy cream. Be careful! The caramel will bubble violently when you add the cream. After all the heavy cream has been added, stop stirring and boil for one minute more. Remove from heat and stir in the vanilla. Allow to cool before using. The caramel will thicken as it cools.


Photography: Hudi Greenberger

Styling: Janine Kalesis