Sweet & Salty Butter Toffee Pretzels
Salty mini pretzels are coated in a rich, homemade butter toffee, baked to perfection, and then mixed with crunchy Heath toffee bits for the ultimate 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 | ½ cup (1 stick) |
| Light corn syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Baking soda | ½ tsp |
| Heath toffee bits | 1 bag |
Instructions
1. Preheat Oven & Prep Pan
Preheat oven to 200°F (95°C). Lightly grease a large roasting pan (disposable works well). Spread the pretzels evenly in the pan and set aside.
2. Make Toffee Sauce
In a medium saucepan, combine brown sugar, cubed butter, and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes exactly.
3. Add Vanilla & Baking Soda
Remove from heat and whisk in vanilla extract and baking soda. The mixture will bubble vigorously.
4. Coat Pretzels
Pour the hot toffee over the pretzels. Sprinkle half of the Heath toffee bits over them and toss thoroughly to coat evenly.
5. Bake
Bake for 1 hour, stirring every 15 minutes to ensure all pretzels are evenly coated.
6. Cool & Finish
Spread the pretzels onto wax paper and immediately sprinkle with the remaining toffee bits. Let set for about 1 hour until hardened. Break into clusters and package or serve.
Crunchy, buttery, and perfectly sweet-and-salty—these Butter Toffee Pretzels are impossible to resist!
