Move over Muddy Buddies. Move over caramel popcorn. The new can’t-get-enough snack is this sweet, salty, and addictive dairy pretzel snack.
Some desserts are great when they’re served in single portions, like a slice of cheesecake or a ramekin of creme brulee. Then there are those sweets that are great when simply served in a bowl, so you can take one bite or a handful, whatever you choose…like those Muddy Buddies you love. This is one of those snack-like sweets. Since it’s dairy, the only time I ever think to serve it is at a melave malkah or a Chanukah party.
Remove from heat and stir in the vanilla extract and baking soda.
Mix well and get everything coated evenly.
These still need to bake at a low temp for a little while to get crispy. Then, they’re ready to enjoy! Store in an airtight container until it’s time for the party!
Sweet & Salty Pretzel Snack
Ingredients
- 1 cup (2 sticks) butter
- 2 cups brown sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
- 6 cups pretzels
- 2 cups pecans
- sea salt, for sprinkling
Instructions
- Preheat oven to 250°F.
- In a large bowl, toss mixture with pretzels and pecans.
- In a saucepan, melt butter with brown sugar. Bring to a boil. Remove from heat and stir in the vanilla extract and baking soda.
- Pour the sauce over your pretzels and pecans mixture. Mix well and get everything coated evenly.
- Spread mixture on a parchment-lined baking sheet. Sprinkle with sea salt and bake for 1 hour and 15 minutes.

This looks sinfully good!!
Can I substitute butter for margarine to keep pareve?
No, this is special because it’s dairy. The recipe will work but it won’t taste the same.
I feel like we need to drizzle with dairy chocolate?
Go ahead! Sounds great!
Can the pecans be replaced with anything…due to a nut allergy? Sounds SO good!
Of course! In a recipe like this anything goes. You can just add more pretzels or maybe a cereal (i.e. like chex)
What type of pretzels do you recommend using?
What type of pretzels do you recommend using?
Hi ! I followed all the instructions but it seem to dry out and crystallize in the oven, lots of sugar in the mix..anywhere u think i went wrong please? Thanks !!
What do you mean by ‘dry out’, too crispy? It does need to bake at a low temp for a while to get crispy.
Can this be frozen?
Never tried.
I followed the recipe directions exactly as stated, but it didn’t turn out. Like another reviewer said, my brown sugar became grainy and soft as it baked. It never became liquid and then hard like your photo shows. The 2 cups of brown sugar seemed like a lot when I was melting it with the butter. I’d love to know what you thought I did wrong because it sure smells good.