Description
Butter Toffee Pretzels are a sweet and salty snack featuring crunchy mini pretzels coated in a rich homemade toffee sauce made from brown sugar, butter, and corn syrup, then baked to perfection and sprinkled with crunchy Heath toffee bits. This delectable treat combines the buttery richness of toffee with the satisfying crunch of pretzels, creating a perfect snack or party favorite.
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 12 oz)
Instructions
- Preheat Oven and Prepare Pretzels: Preheat your oven to 200°F (93°C). Lightly grease a large roasting pan with cooking spray, then evenly spread the mini pretzel twists in the pan and set aside.
- Make Toffee Mixture: In a medium saucepan, combine the light brown sugar, cubed unsalted butter, and light corn syrup. Place the pan over medium heat and bring the mixture to a boil, allowing it to boil for 5 minutes while stirring constantly to avoid burning.
- Add Vanilla and Baking Soda: Remove the saucepan from heat and whisk in the vanilla extract and baking soda. The mixture will bubble and foam, which helps create a lighter texture in the toffee coating.
- Coat Pretzels with Toffee: Pour the hot toffee mixture evenly over the pretzels in the roasting pan. Immediately sprinkle half of the Heath toffee bits over the coating, then gently toss the pretzels to ensure they are evenly coated.
- Bake the Pretzels: Place the roasting pan in the preheated oven and bake for 1 hour, stirring the pretzels every 15 minutes to promote even baking and coating.
- Cool and Add Remaining Toffee Bits: After baking, spread the coated pretzels onto a wax paper-lined countertop. Sprinkle the remaining Heath toffee bits over the cluster and allow the mixture to cool for about 1 hour. Once cooled, break into clusters and serve.
Notes
- Stirring the pretzels every 15 minutes during baking ensures an even coating and prevents burning.
- Use wax paper when cooling to prevent sticking and ease cluster breaking.
- Store leftovers in an airtight container at room temperature for up to one week to maintain crispness.
- If you prefer a less sweet treat, reduce the amount of corn syrup slightly or substitute with honey for a different flavor profile.
