Description
Delicious and crunchy pretzels coated in a buttery toffee, perfect for snacking or gifting.
Ingredients
- 16 ounces mini pretzel twists
- 1 cup light brown sugar, packed
- 1/2 cup (1 stick) salted butter, sliced into pats
- 5 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 8 ounces Heath English toffee bits, divided
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Spread mini pretzels evenly on the baking sheet.
- In a saucepan over medium heat, combine brown sugar, butter, and corn syrup. Stir until boiling.
- Boil without stirring for 4–5 minutes until thickened and caramel-colored.
- Remove from heat and stir in vanilla and baking soda (mixture will bubble).
- Pour toffee evenly over pretzels and gently spread.
- Bake for 5 minutes to set.
- Remove and sprinkle half the toffee bits. Let soften 2–3 minutes and spread.
- Sprinkle remaining toffee bits and cool completely.
- Break into clusters and store airtight.
Notes
- Spread pretzels evenly for uniform coating.
- Allow to cool fully before breaking into clusters.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: American