Description
Butter Toffee Pretzels are a delightful combination of crunchy mini pretzels coated in a rich, buttery toffee glaze, finished with crunchy Heath English toffee bits. Perfect as a sweet and salty snack or a party treat, these toffee-coated pretzels bake to a crisp, irresistible treat with a caramelized coating.
Ingredients
Scale
Ingredients
- 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 and prepare baking sheet: Preheat your oven to 200°F. Line a baking sheet with heavy-duty aluminum foil and generously coat it with nonstick cooking spray to prevent sticking.
- Arrange pretzels: Place the mini pretzel twists into a large, heatproof mixing bowl in preparation for coating.
- Make toffee sauce: In a 3- to 4-quart saucepan over medium heat, combine the packed light brown sugar, sliced butter pats, and light corn syrup. Stir constantly, bringing the mixture to a gentle boil, then maintain boiling for 5 minutes to develop a rich toffee base.
- Add flavor and leavening: Remove the saucepan from heat and carefully stir in the pure vanilla extract and baking soda. The mixture will bubble vigorously; continue stirring until it becomes smooth and well combined.
- Coat pretzels: Immediately pour the hot toffee over the pretzels in the mixing bowl. Using a wooden spoon or a silicone spatula, gently stir to fully coat all the pretzel pieces evenly with the toffee.
- Prepare for baking: Spread the toffee-coated pretzels evenly on the prepared baking sheet. Sprinkle half of the Heath English toffee bits on top to add extra crunch and flavor.
- Bake and turn: Bake the pretzels for 60 minutes at 200°F, turning the pretzels every 15 minutes to ensure even toffee coverage and prevent burning.
- Add final toffee bits: Upon removing the pretzels from the oven, immediately sprinkle the remaining Heath toffee bits over the warm pretzels so they stick and melt slightly.
- Cool and serve: Allow the toffee-coated pretzels to cool completely on the baking sheet until the coating hardens. Once cool, break them into clusters for serving and enjoy.
Notes
- Use heavy-duty aluminum foil to avoid tearing during stirring and baking.
- Turning pretzels every 15 minutes during baking prevents clumping and ensures even coating.
- Allow pretzels to cool completely before breaking to maintain the crunchy texture.
- Store in an airtight container at room temperature to keep them fresh.
- Heath toffee bits add authentic flavor, but substitute with other toffee bits or chopped toffee bars if desired.
