Butter Toffee Pretzels (Printable Version)
Mini pretzels covered in buttery toffee with vanilla and toffee bits, baked to a crunchy finish.
# What You'll Need:
→ Pretzels
01 -
16 ounces mini pretzel twists
→ Toffee Sauce
02 -
1 cup packed light brown sugar
03 -
½ cup salted butter (1 stick), sliced into pats
04 -
5 tablespoons light corn syrup
05 -
1 teaspoon pure vanilla extract
06 -
½ teaspoon baking soda
→ Toppings
07 -
8 ounces Heath English toffee bits, divided
# Step-by-Step Guide:
01 -
Preheat oven to 200°F. Line a baking sheet with heavy-duty aluminum foil and generously coat with nonstick cooking spray.
02 -
Place pretzels in a large, heatproof mixing bowl.
03 -
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.
04 -
Remove saucepan from heat. Carefully stir in pure vanilla extract and baking soda. Mixture will bubble vigorously; stir until homogenized.
05 -
Immediately pour hot toffee over pretzels. Using a wooden spoon or silicone spatula, stir gently to fully coat pretzel pieces.
06 -
Spread coated pretzels evenly on prepared baking sheet. Evenly sprinkle half of the Heath toffee bits over the top.
07 -
Bake pretzels for 60 minutes, turning every 15 minutes to ensure even toffee coverage.
08 -
Immediately upon removing from oven, sprinkle remaining Heath toffee bits over pretzels.
09 -
Allow toffee-coated pretzels to cool completely before breaking into clusters for serving.
# Additional Notes:
01 -
Stirring baking soda into the hot toffee causes bubbling that creates a lighter texture.