Butter Toffee Pretzels
Ready for the most addictive snack? These Butter Toffee Pretzels are insanely delicious, sweet and salty, buttery and crunchy goodness!
This may be one of the most addictive snacks I have ever made! Full stop, no joke. If you have issues with stopping after a handful, you’re going to want to steer clear of this one. Just kidding – you have got to try it and see what the hype’s about.
Ingredients
- 10 cups (One 16 oz bag) mini pretzel twists
- 1 cup lightly packed light brown sugar
- 1/2 cup (1 stick) unsalted butter cubed
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 bag Heath toffee bits
How to Make Butter Toffee Pretzels
- Preheat oven to 200° degrees F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside.
- In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently – this is normal.
- Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits.
- Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging.
Notes
These pretzels will last about a week if stored properly in an airtight container at room temperature.
