Honey Roasted Pretzels

Tomorrow instead of a regular Tuesday Dinner, my parents are instead opening the doors early in the afternoon and everyone is bringing a dish (or two) to pass and munch on.  The main feature will be one of our turkeys from last year on the grill (it’s a 27-pound turkey!)

Bringing a dish to pass is always difficult for me because I want to plan around what everyone else is bringing so I don’t make the extra dessert when there are no savory sides or bring potato salad only to find three other variations.

I strongly considered Rice Krispy treats… and I may still make them, but a stroke of nostalgia hit me while walking through the chip aisle at the grocery store this morning and I grabbed a bag of pretzels.

This microwave snack is a quick treat, that I used to make all the time, weekly, daily, whatever was needed to get my fix.  It has been a couple years since I dusted off this recipe, but considering I have a jar of gorgeous local honey from my Beecapades, I thought this would be perfect.  And I was right.

Although my Aunt’s original recipe calls for corn syrup, I substituted all honey and the vanilla.  If you choose to use the corn syrup, do not add the vanilla.

I’m interested to see if she remembers this one 🙂

Microwave Honey Roasted Pretzels

Recipe courtesy of Aunt Connie


10 oz mini pretzels (shape of your choice)

1/4 cup brown sugar

2 TBSP butter

2 Tbsp honey (or 1 Tbsp honey + 1 Tbsp corn syrup*)

1/8 tsp vanilla (*omit if using corn syrup)

1/8 tsp baking soda


Place pretzels into a  2 or 3-quart microwave safe bowl.  Set aside.

In a large microwave-safe measuring cup combine, brown sugar, honey, butter, and vanilla.  Microwave mixture for 45-60 seconds until mixture boils hard, stirring once (at about 30 seconds).  continue to microwave 60 more seconds.  Stir in the baking soda until well combined and drizzles over pretzels in a thin stream.  Gently stir to coat pretzels evenly.

Microwave pretzels on 50% power (or defrost) for 3-4 minutes, stirring twice.  Pour pretzels out onto a lightly buttered piece of wax paper and spread evenly.  Break into pieces once cooled and store if a tightly sealed container.

Makes 9 cups.

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