Pretzels with Butter Toffee
Salty mini pretzels are coated in a rich, homemade butter–toffee mixture, baked until crisp, and finished with crunchy Heath toffee bits for the perfect sweet-and-salty treat.
Butter Toffee Pretzels
Ingredients
| Ingredient | Amount |
|---|---|
| Mini pretzel twists | 10 cups (1 bag, 16 oz) |
| Light brown sugar, packed | 1 cup |
| Unsalted butter, cubed | 1/2 cup (1 stick) |
| Light corn syrup | 1/4 cup |
| Vanilla extract | 1 tsp |
| Baking soda | 1/2 tsp |
| Heath toffee bits | 1 bag |
Instructions
1. Heat Oven & Prepare Pan
Warm the oven to 200°F (95°C). Lightly grease a large roasting pan—disposable pans are great for this. Spread the 10 cups of pretzels in an even layer and set aside.
2. Cook the Toffee Mixture
In a medium saucepan, combine the brown sugar, butter, and corn syrup. Cook over medium heat until it reaches a boil. Let it boil for 5 minutes, stirring nonstop.
3. Add Flavorings
Take the pan off the heat and whisk in the vanilla extract and baking soda. The mixture will foam up noticeably.
4. Coat the Pretzels
Drizzle the hot toffee mixture over the pretzels. Scatter half of the Heath bits over the top, then stir well so everything gets coated.
5. Bake
Place in the oven for 1 hour, stirring every 15 minutes so the coating bakes evenly.
6. Cool & Finish
Transfer the hot pretzel mixture onto wax paper and top with the rest of the Heath bits. Allow it to cool and harden for about an hour. Break into chunks and store or package as desired.
