Description
Delight in the irresistible combination of crunchy mini pretzels coated in a rich, buttery toffee glaze enhanced with sweet Heath English toffee bits. This easy-to-make Butter Toffee Pretzels recipe yields perfectly sweet and crunchy clusters that are ideal for snacking or gifting.
Ingredients
Scale
Toffee Coating
- 1 cup packed light brown sugar
- ½ cup salted butter (1 stick), sliced into pats
- 5 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
Pretzels and Topping
- 16 ounces mini pretzel twists
- 8 ounces Heath English toffee bits, divided
Instructions
- Preheat and Prepare: Preheat your oven to 200°F (93°C). Line a baking sheet with heavy-duty aluminum foil and generously coat it with nonstick cooking spray to prevent sticking.
- Arrange Pretzels: Place the mini pretzel twists into a large, heatproof mixing bowl to be coated later.
- Make Toffee Sauce: In a 3- to 4-quart saucepan over medium heat, combine the packed light brown sugar, sliced butter pats, and light corn syrup. Stir constantly and bring the mixture to a gentle boil, maintaining the boil for 5 minutes to develop that rich caramel flavor.
- Finish Toffee Mixture: Remove the saucepan from heat carefully. Stir in the pure vanilla extract and baking soda, noting that the mixture will bubble vigorously. Continue stirring until the mixture is uniform and smooth.
- Coat Pretzels: Pour the hot toffee immediately over the pretzels in the heatproof bowl. Using a wooden spoon or silicone spatula, gently stir to ensure all pretzel pieces are thoroughly coated with the toffee glaze.
- Prepare for Baking: Spread the coated pretzels evenly onto the prepared baking sheet. Sprinkle half of the Heath toffee bits evenly over the top to add extra crunch and sweetness.
- Bake and Turn: Bake in the preheated oven for 60 minutes, stirring the mixture every 15 minutes to ensure even toffee coverage and prevent sticking.
- Add Final Toffee Bits: Immediately after removing the pretzels from the oven, sprinkle the remaining Heath toffee bits over the top while hot to allow them to melt slightly and adhere.
- Cool and Serve: Allow the toffee-coated pretzels to cool completely on the baking sheet to harden. Once cooled, break into clusters and serve or store in an airtight container.
Notes
- Use a heavy-duty foil-lined baking sheet for easier cleanup and to prevent sticking.
- Stirring every 15 minutes during baking is crucial for even coating and toffee distribution.
- Let the pretzels cool fully before breaking to ensure the toffee hardens properly and forms crisp clusters.
- Store leftover pretzels in an airtight container at room temperature for up to one week.
- You can substitute Heath toffee bits with chopped English toffee bars if unavailable.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
