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Ready for the most addictive snack? These Butter Toffee Pretzels are insanely delicious, sweet and salty, buttery and crunchy goodness!
This may be one of the most addictive snacks I have ever made! Full stop, no joke. If you have issues with stopping after a handful, you’re going to want to steer clear of this one. Just kidding – you have got to try it and see what the hype’s about.
Ingredients
- 10 cups (One 16 oz bag) mini pretzel twists
- 1 cup lightly packed light brown sugar
- 1/2 cup (1 stick) unsalted butter cubed
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 bag Heath toffee bits
How to Make Butter Toffee Pretzels
- Preheat oven to 200° degrees F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside.
- In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently – this is normal.
- Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits.
- Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging.
Notes
These pretzels will last about a week if stored properly in an airtight container at room temperature.
