Preheat the oven to 325 degrees. Prepare two light colored large metal cookie sheets with parchment paper, set aside.

Add the pretzels to a large bowl. In a small bowl whisk together the canola oil, sugar and cinnamon, pour over the pretzels and stir together until coated. Spread pretzels onto two cookie sheets in an even layer. Bake for 15 minutes, stirring after the first 8 minutes.

While the pretzels are in the oven, line the counter or more baking sheets (depending on if your countertop can handle a little heat) with parchment paper. In small bowl combine 5 tablespoon sugar and 1 teaspoon cinnamon.

When the pretzels come out of the oven, transfer them to parchment paper on countertop and sprinkle cinnamon sugar mixture over the warm pretzels. Let sit for 10 minutes, then start preparing the white chocolate. Put the white chocolate chips and oil into a microwave safe bowl. Microwave in 20 second intervals, stirring between each, until the white chocolate is just melted. Transfer to a plastic baggie and snip the corner off, drizzle white chocolate over the pretzels. Let the white chocolate harden at room temperature before transferring the pretzels to an air tight container to store.