Description
Butter Toffee Pretzels combine crunchy mini pretzel twists with a rich, buttery toffee coating. The toffee is made from brown sugar, butter, and corn syrup, infused with vanilla and baking soda to create a bubbly, caramelized texture. Baked to perfection and sprinkled with Heath English toffee bits, this sweet and salty treat is perfect for snacking or gifting.
Ingredients
Scale
Pretzel Base
- 16 ounces mini pretzel twists
Toffee Sauce
- 1 cup packed light brown sugar
- ½ cup salted butter (1 stick), sliced into pats
- 5 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
Topping
- 8 ounces Heath English toffee bits, divided
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (93°C). Line a baking sheet with heavy-duty aluminum foil and generously spray it with nonstick cooking spray to prevent sticking.
- Arrange Pretzels: Place the mini pretzel twists in a large, heatproof mixing bowl, ready to be coated with the toffee sauce.
- Make Toffee Sauce: In a 3- to 4-quart saucepan over medium heat, combine the packed light brown sugar, sliced butter pats, and light corn syrup. Stir constantly as you bring the mixture to a gentle boil, then maintain the boil for 5 minutes to develop a rich toffee flavor.
- Add Flavor and Baking Soda: Remove the saucepan from the heat. Carefully stir in the pure vanilla extract and baking soda. The mixture will bubble vigorously—stir until everything is evenly combined and smooth.
- Coat Pretzels: Immediately pour the hot toffee sauce over the pretzels in the mixing bowl. Using a wooden spoon or silicone spatula, gently stir to thoroughly coat all the pretzel pieces with the toffee.
- Spread on Baking Sheet and Sprinkle Toffee Bits: Spread the coated pretzels evenly onto the prepared baking sheet. Sprinkle half of the Heath English toffee bits evenly over the top to add extra crunch and sweetness.
- Bake the Pretzels: Bake in the preheated oven for 60 minutes, turning the pretzels every 15 minutes. This helps ensure even coverage and caramelization of the toffee coating on all sides.
- Add Final Toffee Bits: Immediately upon removing the pretzels from the oven, sprinkle the remaining Heath toffee bits over the warm pretzels so they adhere nicely as the treats cool.
- Cool and Serve: Allow the toffee-coated pretzels to cool completely on the baking sheet. Once cool, break them into clusters for easy serving and enjoy the perfect balance of sweet and salty crunch.
Notes
- Turn pretzels every 15 minutes during baking to ensure even toffee coverage and prevent burning.
- Use heavy-duty aluminum foil on the baking sheet for easier cleanup and to avoid sticking.
- Let the toffee cool completely before breaking into clusters to ensure a clean, crunchy texture.
- Store in an airtight container at room temperature for up to one week for best freshness.
- Be cautious when handling the hot toffee mixture as it is extremely hot and can burn.
