Description
Delight in the rich, buttery sweetness of Butter Toffee Pretzels, a perfect snack that balances salty pretzels with a smooth, homemade toffee coating and crunchy toffee bits. This easy-to-make treat combines simple ingredients to create clusters of irresistible sweet and salty goodness, baked low and slow for the perfect texture.
Ingredients
Scale
Ingredients
- 10 cups (one 16 oz bag) mini pretzel twists
- 1 cup lightly packed light brown sugar
- ½ cup (1 stick) unsalted butter, cubed
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 bag Heath toffee bits (approximately 11.5 oz)
Instructions
- Preheat and Prepare Pretzels: Preheat your oven to 200°F (93°C). Lightly grease a large roasting pan with cooking spray and spread the mini pretzel twists evenly in the pan. Set aside.
- Make Toffee Mixture: In a medium saucepan over medium heat, combine the light brown sugar, cubed unsalted butter, and light corn syrup. Stir constantly and bring the mixture to a gentle boil. Continue boiling while stirring for 5 minutes to achieve the right consistency.
- Add Flavor and Soda: Remove the saucepan from heat. Immediately whisk in the vanilla extract and baking soda; the mixture will bubble and foam, creating a light texture for the toffee coating.
- Coat Pretzels with Toffee: Pour the hot toffee mixture evenly over the pretzels in the roasting pan. Sprinkle half of the Heath toffee bits over the top. Use a spatula to gently toss the pretzels so they are evenly coated with the toffee and distribute some toffee bits throughout.
- Bake the Mixture: Place the roasting pan in the preheated oven. Bake for 1 hour, stirring the mixture every 15 minutes to ensure even coating and to prevent burning.
- Cool and Add Final Toffee Bits: Once baking is complete, spread the pretzel clusters onto a wax paper-lined countertop. Sprinkle the remaining toffee bits over the warm mixture so they stick and melt slightly. Allow the mixture to cool completely for about 1 hour, then break it into clusters for serving.
Notes
- Keep stirring every 15 minutes while baking to evenly coat the pretzels and avoid burning the toffee.
- Use wax paper or parchment paper to cool the toffee pretzel clusters to prevent sticking.
- Store the cooled toffee pretzels in an airtight container at room temperature for up to 1 week.
- For a nutty twist, consider adding chopped pecans or almonds to the pretzel mix before baking.
- This recipe yields about 10 servings, perfect for parties or gift-giving.
