Butter Toffee Pretzels
Butter Toffee Pretzels are irresistibly delicious treats that combine the sweetness of toffee with the crunchiness of pretzels.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 ounces mini pretzel twists
- 1 cup light brown sugar packed
- ½ cup (1 stick) salted butter, 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 the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Spread the mini pretzel twists evenly across the prepared baking sheet.
- In a medium saucepan over medium heat, combine the brown sugar, butter, and corn syrup. Stir until the mixture begins to boil.
- Allow the mixture to boil without stirring for 4–5 minutes, until thickened and caramel-colored. Remove from heat.
- Stir in the vanilla extract and baking soda; the mixture will bubble up — this is normal.
- Pour the toffee mixture evenly over the pretzels and gently spread if needed.
- Bake for 5 minutes to help the toffee set.
- Remove from the oven and sprinkle half of the toffee bits over the pretzels. Let soften for 2–3 minutes, then gently spread.
- Sprinkle the remaining toffee bits on top and allow the pretzels to cool completely, about 30 minutes.
- Break into clusters and store in an airtight container.
Notes
- Make sure to watch the toffee mixture while it is boiling to avoid burning.
- For an extra flavor boost, consider adding a pinch of sea salt on top before cooling.
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg