🍬🥨 Caramel Pretzels (Butter Toffee Pretzels) 🍯✨
Sweet and salty perfection! Crunchy pretzels coated in luscious caramelized butter toffee – irresistible!
Ingredients:
4 cups mini pretzels
1 cup unsalted butter
1 cup light brown sugar
¼ cup light corn syrup
½ tsp vanilla extract
¼ tsp baking soda
Sea salt (optional, for sprinkling)
Directions:
Preheat the Oven:
Preheat oven to 350°F (175°C).
Line a baking
sheet with parchment paper or a silicone baking mat.
Prepare the Pretzels:
Spread the mini pretzels in a single layer on the prepared baking sheet and set aside.
Make the Butter Toffee Sauce:
In a saucepan, melt the unsalted butter over medium heat.
Stir in the light brown sugar and light corn syrup, and cook, stirring constantly, until the mixture comes to a boil.
Cook the Toffee:
Continue to cook the mixture without stirring for 3-4 minutes, or until it reaches 300°F (150°C) on a candy thermometer.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. Be careful, as the mixture will bubble up.
Coat the Pretzels:
Immediately pour the hot butter toffee sauce over the pretzels on the baking sheet, spreading it evenly to coat all the pretzels.
Bake the Caramel Pretzels:
Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the pretzels are golden brown and bubbling. Keep a close eye on them to prevent burning.
Cool and Break Apart:
Remove the baking sheet from the oven and allow the caramel pretzels to cool completely on the baking sheet.
Once cooled, break apart any large clusters into individual pieces.
Serve or Store:
Serve the caramel pretzels immediately for a warm and gooey treat, or let them cool completely for a crunchy texture.
Store any leftovers in an airtight container at room temperature for up to 1 week.