These were SO tasty and SO easy to make. I saw the recipe in a magazine and knew I wanted to try it. A simple switch from regular sugar to Splenda and they are now Diabetic friendly (except for the pretzels themselves of course). Not only are they a delicious snack but make a wonderful food gift for the holidays.
If they have the brand where you shop I suggest the Hanover Pretzels over the Rold Gold brand. The Hanover pretzels are a bit smaller and fatter so they hold the cinnamon sugar mixture better. The picture below was a batch using the Rold Gold brand and I didn't like them as much, although they do make a fat free version.
If they have the brand where you shop I suggest the Hanover Pretzels over the Rold Gold brand. The Hanover pretzels are a bit smaller and fatter so they hold the cinnamon sugar mixture better. The picture below was a batch using the Rold Gold brand and I didn't like them as much, although they do make a fat free version.
CINNAMON SUGAR PRETZELS2/3 cup vegetable oil
1/2 cup Splenda
2 teaspoon Cinnamon
1 16 oz bag small pretzel twists
Preheat oven to 300°F
In a large roasting pan, stir together oil, cinnamon and sugar. Add the pretzels and toss well to coat with the cinnamon sugar.
Bake, uncovered for 40 minutes, stirring every 20 minutes.
Remove from oven and let cool.
Store in airtight container.
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