Cinnamon Sugar Pretzels

susie53_gwNovember 23, 2012

Cinnamon Sugar Pretzels

1 16 oz bag of pretzel twists

2/3 cup vegetable oil

1/2 cup sugar

2 tsp cinnamon

Preheat over to 300 degrees.

Pour pretzels in a large bowl. Pour vegetable oil on and toss. Mix the sugar and cinnamom together and sprinkle on top and toss again. Bake for 30 minutes, removing twice to stir..

I made these yesterday for Thanksgiving and everyone loved them. I actually used 2 9" X 13" pans to make it easier to stir.

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glenda_al

I made those not too long ago and everyone loved them.

    Bookmark   November 23, 2012 at 1:10PM
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marilyn_sue

Thanks Susie for the recipe, I will try those.

Sue

    Bookmark   November 23, 2012 at 1:17PM
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RuthieG__TX

Here is another recipe using pretzels that everyone loves...

Pecan Pie....(Faux)

Ingredients

Filling
4 Eggs
1-1/4 cup sugar
1/2 cup plus 2 Tablespoons unsalted butter, melted and cooled
3/4 cup light corn syrup
1 teaspoon vanilla
Deep Dish Pie Shell, unbaked
Topping
1-1/2 cups crushed pretzels
3 T butter, melted
2 T sugar

Instructions

Preheat oven to 350.
For Filling:Place first five ingredients in large mixing bowl and mix with wire whisk until well combined.
Pour into pie shell.
Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels.
Sprinkle topping evenly over pie.
Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.
Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator.

Until I told them no one knew the difference and a couple even asked how I got that occasional little salty touch...Ha Ha its a special trick that I can't divulge...

    Bookmark   November 23, 2012 at 1:34PM
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marilyn_sue

I am copying this recipe too Ruthie. It sounds really good.

Sue

    Bookmark   November 23, 2012 at 2:08PM
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patti43

Susie, I posted that recipe a while back on the Recipe thread. Glenda made it--good to hear to good reviews. I haven't actually made it but saw it on Pinterest--is that where you saw it?

    Bookmark   November 23, 2012 at 3:13PM
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susie53_gw

I didn't see when you posted it, Patti. I found it in an older cookbook. I'm making them for our big family gathering. A bag goes a long way, too.

I'm going to try Ruthie's recipe, too. Sounds yummy......

    Bookmark   November 23, 2012 at 3:52PM
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patti43

Susie, the person who posted it said she just used 1/2 bag of pretzels. I looked at the bag and thought it didn't look that big to me. Suppose I could freeze some for later?

Yes Ruthie, your recipe sounds delicious. A lot less $$ than using pecans, too. Where we live they're $8.99 a pound. Yikes!!

    Bookmark   November 23, 2012 at 5:29PM
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juellie1962

Another good one is the Pumpkin Pie Chex Mix....can't remember who posted it though.

    Bookmark   November 23, 2012 at 7:46PM
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susie53_gw

I don't know about freezing pretzels. Maybe someone here has done it. Anyone? If you keep them in an airtight container they will keep for quite a while. I used a whole 1 pound bag.

    Bookmark   November 23, 2012 at 10:00PM
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mare_wbpa

Are pretzel twists the long straight pretzel pieces that are sort of braided or the regular thin pretzels?

    Bookmark   November 23, 2012 at 10:28PM
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susie53_gw

The smaller braided ones.

    Bookmark   November 24, 2012 at 2:11AM
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hounds_x_two

Yes, you can freeze pretzels. My mother always kept her pretzels in the freezer.

    Bookmark   November 24, 2012 at 4:25PM
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sheilajoyce_gw

Well, I couldn't find twists, so I bought the little 1 1/2" square pretzels to try. Thought I would bring them up to my 3 and 5 year old grandsons this week.

    Bookmark   December 2, 2012 at 11:58PM
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marilyn_sue

I made them and took them to the church dinner this Sunday and everyone liked them. They are good.

Sue

    Bookmark   December 3, 2012 at 8:06AM
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sheilajoyce_gw

I just finished making the pretzels to take up to the grandsons tomorrow. I used the square waffle shapes, and it sure seemed like it was way too much oil and sugar. I still have not tasted them, but if I make them again, I will halve the oil and sugar.

    Bookmark   December 5, 2012 at 10:19PM
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