Irresistible Butter Toffee Pretzels
A delightful blend of crunchy pretzels coated in rich butter toffee, topped with Heath English toffee bits for an irresistible snack.
Ingrédients
For the Pretzels
- 16 ounces mini pretzel twists Use gluten-free variants for gluten-free options.
For the Toffee Coating
- 1 cup light brown sugar, packed Make sure it's packed for the correct sweetness.
- ½ cup salted butter, sliced into pats Can be substituted with dairy-free butter for dietary restrictions.
- 5 tablespoons light corn syrup Helps in creating a smooth toffee texture.
- 1 teaspoon pure vanilla extract Enhances the flavor of the toffee.
- ½ teaspoon baking soda Adds a unique texture to the toffee.
- 8 ounces Heath English toffee bits, divided Split into two portions for layering.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Assembling the Pretzels
- Spread the mini pretzel twists evenly across the lined baking sheet in a single layer.
Making the Toffee Coating
- In a medium saucepan, combine the brown sugar, salted butter, and light corn syrup. Cook over medium heat, stirring occasionally until the mixture begins to boil.
- Once boiling, allow it to boil unattended for about 4–5 minutes until thickened and caramel-colored.
- Remove from heat and carefully stir in vanilla extract and baking soda.
Coating the Pretzels
- Pour the toffee mixture evenly over the pretzel twists and use a spatula to ensure they are well coated.
- Bake in the oven for about 5 minutes to set the toffee.
- Sprinkle half of the Heath English toffee bits over the hot pretzels and allow them to soften for a minute.
- Add the remaining toffee bits for extra crunch and flavor.
Cooling and Storing
- Let the pretzels cool for about 30 minutes, then break into clusters and transfer them to an airtight container.
Notes
For extra flavor, add a pinch of sea salt on top after baking. Customize with toppings like crushed nuts or chocolate drizzle.