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Butter Toffee Pretzels

Irresistible Butter Toffee Pretzels You Can't Stop Snacking On

Butter Toffee Pretzels are an addictive blend of crunchy pretzels, rich toffee, and a touch of salt, perfect for snacking.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 clusters
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pretzel Base
  • 16 oz mini pretzels or gluten-free pretzels
Toffee Sauce
  • 1 cup brown sugar light or dark
  • 0.5 cup unsalted butter
  • 0.25 cup light corn syrup or golden syrup or honey
  • 1 tsp pure vanilla extract highly recommended
  • 0.5 tsp baking soda
Extra Flavor
  • 0.5 cup Heath toffee bits or crushed toffee candies

Equipment

  • Oven
  • Medium saucepan
  • large mixing bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Instructions
  1. Preheat your oven to 200°F (93°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, pour in the mini pretzels, breaking apart any clumps.
  3. In a medium saucepan, combine brown sugar, unsalted butter, and light corn syrup. Heat over medium heat, stirring constantly until boiling, then cook for 5 minutes until thickened.
  4. Remove from heat and whisk in vanilla extract and baking soda.
  5. Pour the hot toffee sauce over the mini pretzels, tossing to coat evenly, then sprinkle half the toffee bits over and toss again.
  6. Spread the pretzels onto the prepared baking sheet in a single layer.
  7. Bake for 1 hour, stirring every 15 minutes.
  8. Once out of the oven, sprinkle the remaining toffee bits while warm.
  9. Allow to cool completely on the baking sheet.

Nutrition

Serving: 1clusterCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week or refrigerate for 2 weeks. They can also be frozen for up to 3 months.

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