Butter Toffee Pretzels
Ingredients:
6 cups mini pretzel twists
1 cup unsalted butter
1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp baking soda
1/2 cup toffee bits (optional)
Directions:
Prepare the Pretzels:
Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the pretzels evenly across the baking sheet.
Make the Toffee Coating:
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and corn syrup. Stir constantly until the mixture comes to a boil.
Continue boiling for 3-4 minutes without stirring, until the mixture thickens slightly and turns a golden color.
Remove the pan from heat and stir in the vanilla extract and baking soda. The mixture will foam and lighten in color—this is normal.
Coat the Pretzels:
Immediately pour the toffee mixture over the pretzels, stirring quickly to ensure all pretzels are coated evenly. Be careful as the mixture will be hot.
Bake the Pretzels:
Place the baking sheet in the preheated oven and bake for 30 minutes, stirring the pretzels halfway through to coat them in the toffee mixture more evenly.
Cool and Add Toffee Bits (Optional):
Remove the pretzels from the oven and immediately sprinkle with toffee bits, if desired.
Let the pretzels cool completely on the baking sheet. As they cool, the toffee will harden, giving the pretzels a crisp, buttery coating.
Serve or Store:
Once cooled, break up any large clusters of pretzels and serve. Store any leftovers in an airtight container at room temperature for up to 1 week.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: 150-160 kcal per serving | Servings: 10-12 servings