Description
Butter Toffee Pretzels are a sweet and crunchy snack combining crunchy mini pretzels coated in a rich, buttery homemade toffee sauce. Baked low and slow to create a perfectly caramelized coating, these pretzel bites make an addictive treat perfect for parties, gift-giving, or everyday indulgence.
Ingredients
Scale
Ingredients
- 10 cups mini pretzels
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow for easy cleanup.
- Prepare the Toffee Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the packed brown sugar and light corn syrup. Bring the mixture to a boil and let it boil gently for 5 minutes without stirring to form a smooth, caramelized toffee. Remove from heat and stir in the vanilla extract and baking soda; this will cause the mixture to bubble and lighten slightly.
- Coat the Pretzels: Place the mini pretzels in a large mixing bowl. Pour the hot toffee sauce over the pretzels. Stir carefully to coat every pretzel evenly with the sticky toffee mixture.
- Bake: Spread the coated pretzels in an even layer on the prepared baking sheet. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
- Cool and Serve: Remove the baking sheet from the oven and allow the pretzels to cool completely on the sheet. Once cooled, break into clusters and serve. Store leftovers in an airtight container at room temperature to maintain crispness.
Notes
- Make sure to stir the toffee sauce after adding baking soda immediately as it bubbles up to ensure even consistency.
- Use parchment paper or a silicone baking mat to make cleanup easier and prevent sticking.
- Stirring every 15 minutes during baking is essential to prevent clumping and burning, resulting in evenly coated pretzels.
- Store in an airtight container at room temperature for up to two weeks for best freshness.
