• 1 4.5oz bag Butternut Squash Pretzel Twists⁣

  • 1/4 cup Coconut Oil⁣

  • 3/4 cup Maple Syrup⁣

  • 1 tsp Vanilla Extract
  • 1/4 tsp Fine-grain Sea Salt⁣

  • 1/4 tsp Baking Soda⁣

  • Flaky Sea Salt, to sprinkle⁣


    1. Melt the coconut oil in a medium pot over medium-high heat.
    2. Stir in the maple syrup, vanilla, and salt, and bring to a boil, continuing to stir occasionally.
    3. When it reaches a boil, allow the mixture to cook without stirring for 4 minutes. Stir in the baking soda (it’ll foam up—don’t worry, that’s expected and fun!).
    4. Pour the pretzels into a large bowl, and pour the caramel mixture over them, tossing gently to coat.
    5. Lay in a single layer on a parchment-lined pan, then sprinkle with flaky sea salt. Bake at 200° F for 60 minutes to dry out. Store in a tightly sealed container at room temperature for up to a week!