Butter Toffee Pretzels
Crunchy, buttery pretzels coated in a thin, caramel-like shell that satisfies both salty and sweet cravings, making them perfect for snacks or gifts.
Ingredients
For the Toffee
- 1 cup Unsalted butter Use unsalted to control salt level.
- 1 cup Packed brown sugar Light brown for classic flavor or dark for deeper notes.
- 1 teaspoon Vanilla extract For aroma and warmth.
- 1/2 teaspoon Baking soda Optional, makes the toffee lighter.
- a pinch Fine sea salt Skip if pretzels are already very salty.
For the Pretzels
- 10 cups Mini pretzels or pretzel twists About a 1 pound bag.
- 1 cup Optional add-ins like chopped nuts or chocolate Chopped pecans, almonds, chocolate for drizzling, etc.
Instructions
Preparation
- Preheat the oven to 300°F and line a large rimmed sheet pan with parchment paper or a silicone mat.
- Spread the pretzels in an even layer on the prepared pan.
Making the Toffee
- In a medium heavy-bottomed saucepan, melt 1 cup of butter over medium heat.
- Stir in 1 cup of packed brown sugar and a pinch of salt, stirring until the mixture is glossy.
- Bring to a gentle boil and cook for about 3 minutes until thick and syrupy.
- Remove from heat and stir in 1 teaspoon of vanilla and 1/2 teaspoon of baking soda.
Coating and Baking
- Quickly pour the hot toffee over the pretzels and toss to coat evenly.
- Bake for 10 minutes, stir gently to break up clusters, then return for another 8 to 10 minutes until deep golden.
Cooling and Final Touches
- Let pretzels cool on the pan for 10 to 15 minutes and break any big clumps.
- Optional: Melt chocolate and drizzle over the cooled pretzels, letting it set.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
These Butter Toffee Pretzels can be modified with various add-ins for different flavors. Store them in an airtight container to keep freshness.