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The Most Popular New Year’s Eve Recipes.
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Homemade chocolate-covered pretzels made with salty pretzels, easy homemade caramel, chocolate (milk, dark, or a mix!), and flaky sea salt. Sweet, salty, and simple to make, these pretzels are perfect for holiday parties, dessert tables, or easy last-minute gifting. Tip: They make for a great hostess gift!
Happiest December 23rd! Christmas Eve is tomorrow, and I’m so excited. For once, I’ve actually done a little prep ahead of time. I may still be behind (as always), but I’m really looking forward to the next couple of days — setting the holiday table, cooking for family and friends (we have a full house this year), and filling the studio with festive cheer.
It’s busy, but it still feels so magical.
One of my favorite treats to make in the days leading up to Christmas Eve is chocolate pretzels. I add them to my cookie boxes and always keep holiday tins stocked for Christmas Eve and Christmas Day snacking. The fridge gets opened countless times as everyone sneaks a pretzel (or two) throughout the night.
I’m so happy to finally share the version I always make. I used to stick to simple chocolate-covered pretzels, but these caramel pretzels are far more delicious. The caramel sets up hard, with a perfect sweet-and-salty crunch beneath the chocolate.
Finished with a sprinkle of flaky sea salt, they have just the right contrast to all that sweetness.
These are the details
Ingredients
- granulated sugar
- salted butter – softened
- heavy cream – make sure this is at room temperature
- salted pretzels – use your favorite shape
- milk, semi-sweet, or dark chocolate
- flaked sea salt
What You Need
Use a skillet to make the caramel, then a bowl to melt the chocolate. And a couple of sheet pans for lining up all the pretzels!
The Steps
Step 1: Make the Caramel
Add the granulated sugar to a dry skillet and set it over medium-high heat. Let the sugar melt into a golden sauce. Go slow and don’t rush — it will only take a few minutes to melt. It may smoke a bit, but don’t be alarmed.
Once melted, turn off the heat. Add the butter (make sure it’s very soft) and whisk until smooth. Whisk in the cream—just be sure it isn’t cold.
Turn the heat back up to high and let the caramel bubble for 2–3 minutes, until thick and glossy.
Step 2: Dip the Pretzels in the Caramel
Using a fork, carefully dip each pretzel into the warm caramel. Keep the caramel over very low heat if needed to prevent it from stiffening.
Place the coated pretzels on a parchment-lined baking sheet and let the caramel set and harden for just a few minutes.
Step 3: Melt the Chocolate
Melt the chocolate. I like to do this over very low heat, but the microwave works great too. I use a mix of milk and dark chocolate for a little variety.
Step 4: Dip the Pretzels
Dip each caramel-coated pretzel into the melted chocolate, letting any excess drip off. Place back onto the parchment-lined baking sheet and sprinkle with flaky sea salt while the chocolate is still wet.
Freeze for about 10 minutes, or until the chocolate is set.
I make a big batch of these every single year — and every single year, they mysteriously disappear quite quickly. It always seems to be the simplest desserts that are loved the most.
Have a wonderful Christmas Eve and Christmas. Wishing you all the best and hoping the recipes we share bring you so much joy, happiness, and comfort this season.
Merry Christmas! I can’t wait to see what everyone makes!
Looking for other holiday recipes? Here are my favorites:
Lastly, if you make these Salted Caramel Brûlée Chocolate Pretzels, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Caramel Brûlée Chocolate Pretzels
Servings: 22 large pretzels
Calories Per Serving: 234 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups granulated sugar
- 2 tablespoons salted butter, softened
- 1/4 cup heavy cream, at room temperature
- 1 bag (16 ounce) salted pretzels
- 24 ounces milk semi-sweet or dark chocolate, melted
- flaky sea salt
Instructions
- 1. Line a baking sheet with parchment. 2. In a medium skillet over medium heat, cook the sugar, stirring occasionally, until melted and golden, about 6–8 minutes (it may smoke slightly).3. Turn off the heat and whisk in the butter, then the cream. Return to medium-high heat and cook until very bubbly, about 3 minutes. Remove from heat.4. Using a fork, dip each pretzel in the caramel, letting excess drip off. Place on a prepared baking sheet and let set, about 5 minutes.5. Melt the chocolate. Dip each pretzel in the chocolate and return to the baking sheet. Freeze for 10 minutes, until set. Store in an airtight container in the fridge.
This post was originally published on December 23, 2025
The caramel in your stories looked burnt and hard, would you recommend I follow a different recipe to make the caramel? Really don’t want to waste time and ingredients.
Hi Pamela,
Thanks for asking! This is my recipe for caramel and how I always make it:) If you follow the directions, you shouldn’t have any issues.
Please let me know if I can help in any other way! Have a very Happy New Year!🥂🎆
It feels a bit rude to say in your stories people are yelling at you simply because they’re asking for instructions about caramel, which can be finicky to make. I’m curious why you said that, could you clarify? I genuinely am interested in hearing your thoughts.
Hi Diane,
Thanks for your question today and I’m sorry if that came off in the wrong way. I have truly never used a candy thermometer before when making caramel. The recipe I have is how I have always made caramel. I can maybe get one and try to use it in the future!
Have a very Happy New Year!🥂🎆
I feel it was distasteful on your stories to say you get “yelled” at about not using a thermometer for caramel. People aren’t yelling at you by sharing that it is hard to tell when caramel looks “just right,” especially for someone who hasn’t made caramel before. I know this isn’t a glowing review but I truly would appreciate a response.
Hi Kelly,
I appreciate your feedback and I am sorry if that came off in the wrong way. I just have never used a candy thermometer before so my caramel recipe is how I have always made caramel. Have a very Happy New Year!🥂🎆
Caramel turned out way too hard despite following the instructions exactly.
Thanks for sharing your feedback, Megan! Very sorry to hear the caramel was too hard!
I followed the recipe exactly, they did not turn out. I have never made caramel but after making this I googled and every other recipe has temps you measure and precise instructions. The caramel was way too hard. I now see Tieghan told one reviewer to cook for less time but why wouldn’t the recipe reflect this? I could barely bite through the hard caramel to eat these, I ended up tossing the whole lot and driving to the store Christmas eve to buy some treats to bring to my relatives.
Hi Pam,
Thanks for trying these pretzels and sharing your feedback, I’m very sorry to hear they did not turn out for you!
I agree with Pam!!
Caramel didn’t turn out for me either!
Sorry to hear this, Wren!
You have one time listed above for the caramel, but told the commenter below to cook less time because hers came out too hard (by your recipe). How do we know which time to go by?
Hi Ashley,
Please follow the recipe as written:) I hope you love these pretzels!
I followed the instructions exactly for the caramel and it turned out too hard. I did not love these pretzels.
This was a fail for me – will be looking for a new more accurate recipe for making caramel.
Thanks for sharing your feedback, Joann! Sorry to hear you did not enjoy this recipe. Have a nice Sunday!
I followed the caramel instructions exactly & it turned out terribly. I’m very disappointed.
The caramel didn’t turn out for me at all. I don’t understand why you don’t put more exact instructions instead of what looks “just right.”
Hi Amanda,
Sorry to hear this recipe did not turn out for you. I give specific instructions for the caramel:) That is how I always make my caramel so I am sorry it didn’t work for you. Thanks for trying these pretzels. Happy Holidays!
I found the caramel was just too hard. Biting into them and then trying to chew it was tricky. I thought I was gonna lose a filing 😂 Maybe my measurements were off? Otherwise, I love your recipes!
Hi Stephanie,
Thanks so much for trying these pretzels and sharing your feedback! Next time, I would cook for only 4-6 minutes in step 2, the longer you cook, the harder the caramel.
I hope this helps!
Why is there not a temperature for the caramel in the instructions? It’s something you always get asked about when you share a recipe that includes caramel.
Hi there,
I don’t use a candy thermometer the making caramel, I just always follow the same instructions and look for the “just right” consistency.
Please let me know if I can help in any other way! Merry Christmas!
The caramel didn’t turn out for me at all despite following the recipe exactly. I wish there was more explanation for caramel or temp info, etc…not much guidance.
Hi Barb,
Very sorry to hear this. What specifically was wrong with the caramel? Please let me know how I can help!
Merry Christmas!🎄🎁
I wish you would give temperatures for what caramel needs to be
Hi Rita,
I’m sorry, I did not use a thermometer for the caramel. Please let me know if I can help in any other way!
Why do you call them Brûlée? That indicates torching sugar, which seems to be lacking from the recipe.
Hey Lex! Yes you are correct! I use brûlée only because the caramel is hard and not soft! It cracks like a brûlée!!
Merry Christmas!!