Description
Butter Toffee Pretzels are a delightful snack combining the crunchiness of pretzels with the sweetness of toffee, creating a perfect treat for any occasion.
Ingredients
Scale
- 16 ounces mini pretzel twists
- 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
- 8 ounces Heath English toffee bits, divided
Instructions
- Preheat oven to 200°F. Line a baking sheet with heavy-duty aluminum foil and generously coat with nonstick cooking spray.
- Place pretzels in a large, heatproof mixing bowl.
- In a 3- to 4-quart saucepan over medium heat, combine packed light brown sugar, sliced butter pats, and light corn syrup. Stir constantly and bring to a gentle boil. Maintain boiling for 5 minutes.
- Remove saucepan from heat. Carefully stir in pure vanilla extract and baking soda. Mixture will bubble vigorously; stir until homogenized.
- Immediately pour hot toffee over pretzels. Using a wooden spoon or silicone spatula, stir gently to fully coat pretzel pieces.
- Spread coated pretzels evenly on prepared baking sheet. Evenly sprinkle half of the Heath toffee bits over the top.
- Bake pretzels for 60 minutes, turning every 15 minutes to ensure even toffee coverage.
- Immediately upon removing from oven, sprinkle remaining Heath toffee bits over pretzels.
- Allow toffee-coated pretzels to cool completely before breaking into clusters for serving.
Notes
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- Make sure to coat the baking sheet thoroughly to prevent sticking.
- Storage in an airtight container is recommended for maintaining freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg