Butter Toffee Pretzels
These Butter Toffee Pretzels are the perfect sweet–salty treat made with crunchy pretzels, buttery caramel coating, and toffee bits. Ready in just 20 minutes, they’re ideal for gifting, parties, or easy snacking any time of year.
Ingredients
- 16 ounces mini pretzel twists
- 1 cup light brown sugar packed
- ½ cup 1 stick salted butter, 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 the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Spread the mini pretzel twists evenly across the prepared baking sheet.
- In a medium saucepan over medium heat, combine the brown sugar, butter, and corn syrup. Stir until the mixture begins to boil.
- Allow the mixture to boil without stirring for 4–5 minutes, until thickened and caramel-colored. Remove from heat.
- Stir in the vanilla extract and baking soda; the mixture will bubble up — this is normal.
- Pour the toffee mixture evenly over the pretzels and gently spread if needed.
- Bake for 5 minutes to help the toffee set.
- Remove from the oven and sprinkle half of the toffee bits over the pretzels. Let soften for 2–3 minutes, then gently spread.
- Sprinkle the remaining toffee bits on top and allow the pretzels to cool completely, about 30 minutes.
- Break into clusters and store in an airtight container.
Notes
- Use a candy thermometer for perfectly crisp toffee (soft crack stage: 285–290°F).
- Add melted chocolate drizzles after cooling for an extra indulgent touch.
- Gluten-free pretzels may be used with the same results.
- Store in an airtight container for up to 7 days or freeze for 2 months.