Description
Butter Toffee Pretzels are a delightful sweet and salty snack featuring crunchy pretzels coated in a rich, buttery toffee glaze made from brown sugar, butter, and corn syrup. Baked to perfection and finished with English toffee bits, these treats make a perfect party snack or gift.
Ingredients
Scale
Ingredients
- 15 ounces tiny pretzel twists
- 1 cup brown sugar (light or dark)
- 1 stick unsalted butter (1/2 cup), cut into pats
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 ounces Heath English Toffee bits (divided)
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Fahrenheit to prepare for slow baking the toffee-coated pretzels.
- Prepare Baking Sheet: Line a large baking sheet with aluminum foil and generously spray it with non-stick cooking spray. This will prevent the pretzels from sticking during baking.
- Melt Ingredients: In a large stock pot, combine brown sugar, butter, and light corn syrup. Heat over medium heat while continuously stirring until the mixture reaches a low boil.
- Simmer Toffee: Lower the heat and continue stirring as the mixture boils gently for 5 minutes to develop the toffee flavor and consistency.
- Add Flavorings: Remove the pot from heat. Stir in salt, vanilla extract, and baking soda. The mixture will bubble up as the baking soda reacts; stir until bubbles subside.
- Coat Pretzels: Add the pretzels to the pot in three batches, stirring each batch thoroughly to coat all pretzels evenly with the toffee mixture.
- Spread Pretzels: Pour the coated pretzels onto the prepared baking sheet. Spread them out as evenly as possible to ensure consistent baking.
- Add Toffee Bits: Sprinkle half of the Heath English Toffee bits over the pretzels for extra sweetness and crunch.
- Bake: Bake the pretzels for 1 hour and 15 minutes at 200°F. Every 15 minutes, stir and turn the pretzels to coat them evenly and prevent burning.
- Finish Topping: Remove the baking sheet from the oven and immediately sprinkle the remaining toffee bits over the hot pretzels, allowing them to melt slightly.
- Cool and Set: Let the pretzels rest for 15 minutes. This cooling time allows the toffee coating and melted toffee bits to firm up.
- Serve: Once set, break the pretzels into clusters and serve or store in an airtight container.
Notes
- Stirring every 15 minutes during baking is essential to ensure the pretzels are evenly coated and do not burn.
- Use light or dark brown sugar based on your preferred sweetness and flavor intensity.
- Allow pretzels to cool completely before storing to maintain crispiness.
- If foil is not available, parchment paper can be a suitable alternative for lining the baking sheet.
- You can substitute Heath English Toffee bits with other toffee or caramel bits if desired.
