Butter Toffee Pretzels are a salty-sweet delight with a buttery, crunchy coating that’s hard to resist. Perfect as a snack for gatherings or holiday gifts, these pretzels are easy to make and pack a flavorful punch.
Ingredients:
- Pretzels: 10 cups mini pretzel twists (about one 16 oz bag)
- Toffee Coating:
- 1 cup light brown sugar, lightly packed
- 1/2 cup unsalted butter (1 stick), cubed
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Topping:
- 1 bag Heath toffee bits (divided)
Instructions:
- Prepare the Oven and Roasting Pan:
- Preheat the oven to 200°F (93°C).
- Lightly grease a large roasting pan with cooking spray or line with parchment paper for easier cleanup.
- Place the pretzels in the roasting pan, spreading them evenly, and set aside.
- Make the Toffee Mixture:
- In a medium saucepan, combine the brown sugar, cubed butter, and corn syrup. Place over medium heat, stirring constantly until the mixture starts to boil.
- Once boiling, continue cooking for 5 minutes while stirring. Be sure to keep a close watch to prevent burning.
- After 5 minutes, remove from heat. Carefully add the vanilla extract and baking soda. The toffee will bubble vigorously; this reaction creates a lighter, crispier coating.
- Coat the Pretzels:
- Immediately pour the hot toffee mixture over the pretzels in the roasting pan. Sprinkle half of the Heath toffee bits over the pretzels as well.
- Using a spatula or spoon, gently toss the pretzels to ensure an even coating of the toffee mixture and toffee bits.
- Bake the Pretzels:
- Place the roasting pan in the preheated oven. Bake for 1 hour, stirring every 15 minutes to evenly coat the pretzels as the toffee mixture melts and adheres.
- Each time you stir, check that the toffee mixture is thoroughly coating the pretzels.
- Cool and Add Remaining Toffee Bits:
- Once the pretzels have finished baking, spread them out on a countertop lined with wax or parchment paper.
- While still warm, sprinkle the remaining toffee bits over the pretzels to add extra crunch.
- Let the pretzels cool completely, about 1 hour, allowing the toffee coating to harden.
- Serve and Store:
- Once the pretzels are completely cool, break them into clusters. Transfer to an airtight container or package in bags for gifting.
- Store in a cool, dry place for up to a week.
Tips:
- To Prevent Sticking: Toss pretzels gently after coating each time to make sure they are not sticking to the pan.
- Variations: Add a sprinkle of sea salt before the toffee sets for a salted caramel effect.
Enjoy these Butter Toffee Pretzels as an addictive, crowd-pleasing snack that blends the crunch of pretzels with rich toffee and bits of Heath chocolatey crunch!