Butter Toffee Pretzels
Homemade butter toffee pretzels: pretzels coated in a quick stovetop toffee made without corn syrup, then baked until crunchy.
Ingredients
- 10 cups small pretzels mini twists or pretzel sticks
- 1 cup unsalted butter 2 sticks
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
Optional add-ins
- 1 cup roasted nuts pecans, almonds, cashews or peanuts
- 1/2 cup mini chocolate chips or chopped chocolate
- 2-3 tablespoons sprinkles
- flaky sea salt for topping
- 1/2 teaspoon ground cinnamon or pumpkin spice
Instructions
- Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment or a silicone mat and spread the pretzels in an even layer. Add nuts now if using.
- In a heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, granulated sugar and water. Stir until melted, then raise the heat to medium-high and cook for 4 to 5 minutes, stirring often, until slightly thickened and glossy.
- Remove from the heat and quickly stir in the vanilla, salt and baking soda; the toffee will foam.
- Pour the hot toffee over the pretzels and toss gently to coat.
- Bake for 45 minutes, stirring every 15 minutes. If still sticky, bake 5 to 10 minutes more.
- Stir once more, add chocolate chips, sprinkles or flaky salt while warm, then cool completely and break into clusters.
Notes
Yield: about 10 to 12 servings (roughly 10 cups). Cook time 45 to 55 minutes; cooling about 30 minutes. Gluten-free pretzels work too.