Description
Butter Toffee Pretzels are a deliciously sweet and crunchy snack that combines the salty flavor of pretzels with a rich toffee coating.
Ingredients
- 10 cups mini pretzel twists (about 12 oz)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- Optional toppings: 1 cup chopped pecans or almonds, ½ cup mini chocolate chips, flaky sea salt, festive sprinkles
Instructions
- Preheat the oven to 250°F (120°C).
- Line a large baking sheet with parchment paper or lightly grease it.
- Spread the pretzels evenly on the baking sheet or in a large roasting pan.
- In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt.
- Bring to a gentle boil over medium heat, stirring until the butter melts.
- Once boiling, stop stirring and let it boil for 4–5 minutes.
- Remove from the heat and carefully stir in the vanilla and baking soda. The mixture will foam—this is normal.
- Immediately pour the toffee over the pretzels and gently stir until evenly coated.
- Bake for 45–60 minutes, stirring every 15 minutes so the coating caramelizes evenly.
- Spread onto parchment paper to cool completely.
- If using chocolate chips, sprinkle them over the warm pretzels after baking. Let them soften for 2–3 minutes, then spread or leave them whole.
- Break apart any clusters and store in an airtight container.
Notes
- Ensure the pretzels are evenly coated for the best flavor.
- Store in an airtight container to maintain freshness.
- Feel free to customize toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg