If you love the combination of sweet, salty, and crunchy, these caramel pecan pretzel clusters will become your new favorite snack. Mini pretzels are coated in a buttery caramel sauce, tossed with chopped pecans, and baked until crisp and glossy. Every bite delivers the perfect mix of chewy caramel, crunchy nuts, and salty pretzel flavor. They’re easy to make, incredibly addictive, and ideal for parties, movie nights, lunch boxes, or edible gifts during the holidays.
Because this recipe uses simple pantry ingredients, you can whip up a big batch in about 30 minutes with very little effort. The caramel is made on the stovetop in just a few minutes and then poured over the pretzels and pecans before everything goes into the oven to set and crisp. Once cooled, the clusters break apart into bite-size pieces that are perfect for snacking or packaging in little bags.
Ingredients
- 6 cups mini pretzels
- 1 cup chopped pecans (lightly toasted if you like)
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar (light or dark)
- 1/4 cup light corn syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt (plus extra for sprinkling)
- Optional: 1/4 teaspoon ground cinnamon for a warm flavor
- Optional drizzle: melted chocolate or caramel sauce for serving
Instructions
- Prepare the pan
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spread the mini pretzels and chopped pecans evenly over the prepared pan. - Make the caramel coating
In a medium saucepan over medium heat, combine the butter, brown sugar, and corn syrup or honey. Stir constantly as the butter melts and the sugar dissolves. Once the mixture starts to bubble, reduce the heat slightly and continue to cook for 3–4 minutes, stirring often, until the caramel thickens slightly and looks smooth and glossy. - Flavor the caramel
Remove the saucepan from the heat and quickly stir in the vanilla extract, sea salt, and cinnamon if using. Be careful, as the caramel may bubble when you add the vanilla. Mix until everything is fully combined. - Coat the pretzels and pecans
Pour the hot caramel mixture evenly over the pretzels and pecans on the baking sheet. Use a heat-safe spatula to toss and gently stir until all the pretzels and nuts are coated as evenly as possible. Work quickly so the caramel doesn’t set before everything is covered. - Bake until crisp
Spread the mixture back into an even layer. Place the pan in the preheated oven and bake for 20–25 minutes, stirring once halfway through baking. The caramel will bubble and become slightly darker in color. - Cool and break into clusters
Remove the baking sheet from the oven and immediately sprinkle a little extra salt over the top if you like a stronger sweet-and-salty contrast. Let the mixture cool completely on the pan—this will take about 30–45 minutes. Once cooled and firm, break into bite-size clusters and transfer to a serving bowl or airtight container. - Optional finishing touch
For an extra indulgent treat, drizzle the cooled clusters with melted chocolate or additional caramel sauce, then let them set again before serving.
Tips for Perfect Caramel Pecan Pretzel Clusters
- Use a rimmed baking sheet so the caramel doesn’t run off the edges while baking.
- Stir while baking. Tossing the mixture halfway through the bake time helps prevent burning and ensures even coating.
- Work quickly with hot caramel. Once the caramel is ready, pour and toss right away, as it thickens fast.
- Toast the pecans for a deeper nutty flavor. You can toast them on a dry skillet or in the oven at 350°F (175°C) for 5–7 minutes before mixing with the pretzels.
Variations
- Nut mix: Swap pecans for walnuts, almonds, or a combination of your favorite nuts.
- Spiced clusters: Add a pinch of cayenne or chili powder along with the cinnamon for a sweet-spicy twist.
- Chocolate lovers: Stir in chocolate chips after the mixture has cooled for a few minutes but is still slightly warm, or drizzle melted dark or white chocolate over the finished clusters.
- Holiday version: Add red and green candy-coated chocolates or sprinkles after baking for a festive snack mix.
Storage
Store the caramel pecan pretzel clusters in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks; just let them come back to room temperature before serving for the best texture. These clusters also ship well, making them a great homemade gift idea.
Enjoy these caramel pecan pretzel clusters anytime you need a quick, crowd-pleasing treat with the perfect balance of sweet, salty, and crunchy.