1. Home
  2. Recipes
  3. Butter Toffee Pretzels

Sweet Toffee Pretzels

Melt butter with brown sugar and vanilla till bubbly. Pour over mini pretzels in big pan, toss to coat good. Sprinkle toffee bits on top. Bake slow till coating gets crispy, stir halfway through. Let cool completely before breaking apart. Makes addictive sweet-salty snacks.

Featured in Finger Foods and Party Snacks.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:01 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A close-up view of a bowl filled with crunchy, caramel-coated pretzels sprinkled with coarse sugar. Pin it
A close-up view of a bowl filled with crunchy, caramel-coated pretzels sprinkled with coarse sugar. | zestplate.com

Make these sweet and salty Butter Toffee Pretzels that you won't be able to stop eating. They mix buttery candy coating with crunchy pretzels for a treat that hits all the right spots. Once you try them, you'll want to make them again and again.

Why Make These

If you love sweet and salty snacks, these are for you. They taste better than store-bought ones because they're fresh from your kitchen. Make them for movie night or parties - people always ask for the recipe. They're easy to make and hard to stop eating.

What You Need

  • Small Pretzels: The twisted kind works best
  • Brown Sugar: Makes it sweet
  • Butter: Regular, not salted
  • Corn Syrup: Makes the coating shiny
  • Vanilla: Just a splash
  • Baking Soda: Makes the coating light
  • Toffee Bits: Buy them or crush up Heath bars

How to Make Them

Heat Your Oven:
Turn it to 200°F. Spray a big pan with cooking spray so nothing sticks.
Set Up Pretzels:
Spread pretzels in the pan in one layer.
Make the Coating:
Put brown sugar, butter chunks, and corn syrup in a pot. Heat and stir until it bubbles. Keep stirring for 5 minutes.
Add Flavor:
Take pot off heat. Stir in vanilla and baking soda. It'll foam up - that's good.
Cover Pretzels:
Pour the hot mix over pretzels. Sprinkle half the toffee bits on top.
Mix It Up:
Stir everything around so pretzels get coated.
Bake:
Put in oven for an hour. Stir every 15 minutes so they don't burn.
Final Touch:
Pour onto wax paper. Sprinkle rest of toffee bits on top while hot.
Let Cool:
Wait an hour until they're hard. Break into chunks and eat.

Found By Accident

I first tried these at a friend's house. They got them from the store, but making them at home tastes even better. Now I don't have to run to the store when I want some - I just make a batch in my kitchen.

Why Make Your Own

Sure, you could buy them, but making them yourself is way better. You know exactly what's in them, they're fresh, and your house smells amazing while they cook. Plus, you can make them just how you like them - more sweet, more salty, whatever you want.

Getting the Coating Right

The trick is being patient with the sugar mix. Keep stirring until it's all melted and bubbly. When you add the baking soda, it puffs up - that's what makes the coating light and crispy. Don't skip the toffee bits - they make everything taste better.

A close-up of caramel-coated pretzels scattered on a baking sheet. Pin it
A close-up of caramel-coated pretzels scattered on a baking sheet. | zestplate.com

Baking Tips

Don't rush the baking. That full hour in the oven makes them perfect. Stir every 15 minutes or they might burn on the bottom. If they're not crunchy enough after an hour, give them 15 minutes more. You'll know they're done when the coating looks dry.

About the Clusters

Don't worry if the pretzels stick together - that's supposed to happen. These little clumps are the best part. Each piece has the perfect mix of sweet coating and salty pretzel. They're great for grabbing by the handful.

Frequently Asked Questions

→ Can't eat wheat pretzels?

Get the special ones with no wheat. Rice pretzels work good too. Check the box real good - some say wheat-free but ain't. Break one first - some kinds too thin for coating. Corn ones hold up nice. Even try it with crackers.

→ How long they stay good?

Week in a tight box. Longer if you keep em real dry. Put paper towel in bottom of box. Don't need the fridge. Might get soft if air gets in. Shake the box now and then so they don't stick.

→ Want darker sweet taste?

Use the dark brown sugar. Bit of honey works too. Cook sugar longer - gets darker. Watch close so it don't burn. Some folks add dash of maple.

→ Need to make stuff early?

Mix dry stuff ahead. Get pretzels ready in pan. Don't make hot mix till you need it. Sets up too fast if you wait. Could measure everything out though.

→ Scared of burning the sweet?

Keep stirring, don't stop. Heat not too high. Pull it off when color changes. Butter helps it not burn. Got a candy thing? Use it.

→ Taking them places?

Pack in hard box so they don't break. Layer paper between. Keep em cool in car. Don't stack too high. Maybe pack extra - they go fast.

→ Want em extra crunchy?

Bake bit longer. Let cool complete. Use thick pretzels. Double dip em maybe. Watch the heat though.

→ Too sticky or hard?

Might need more butter. Or less cook time. Cool em longer. Spread em out more. Could be humid that day.

→ Need more flavor pop?

Pinch of salt on top. Dash of vanilla's nice. Cinnamon works good. Some like nuts added. Even coffee powder works.

→ Making big batch?

Double everything straight up. Use two pans. Rotate in oven. Make extra coating. Keep some plain just in case.

→ Want em fancy?

Drizzle chocolate on top. Sprinkle pretty sugar. Use different shape pretzels. Stack em nice. Put in clear bags with bows.

Conclusion

Like these? Try sweet popcorn next. Or make nutty toffee bits. Both got that sweet crunch you want.

Butter Toffee Pretzels

Quick sweet party pretzels.

Prep Time
60 Minutes
Cook Time
65 Minutes
Total Time
125 Minutes
By: Fatiha


Difficulty: Intermediate

Cuisine: American

Yield: 10 cups

Dietary: ~

Ingredients

01 10 cups mini pretzel twists (approximately one 16 oz bag).
02 1 cup lightly packed light brown sugar.
03 1/2 cup unsalted butter, cubed.
04 1/4 cup light corn syrup.
05 1 teaspoon vanilla extract.
06 1/2 teaspoon baking soda.
07 1 bag Heath toffee bits.

Instructions

Step 01

Preheat your oven to 200°F (93°C). Lightly grease a large roasting pan with cooking spray, or use a disposable one for ease of cleanup.

Step 02

Add the pretzels to the roasting pan, spreading them out evenly. Set aside while you prepare the toffee mixture.

Step 03

In a medium-sized saucepan, combine the light brown sugar, cubed butter, and corn syrup. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, continue to stir and cook for 5 minutes.

Step 04

Remove the saucepan from heat and whisk in the vanilla extract and baking soda. Be aware that the toffee mixture will bubble vigorously when you add these ingredients—this reaction is normal.

Step 05

Carefully pour the hot toffee mixture over the pretzels in the roasting pan, ensuring even distribution. Sprinkle half of the Heath toffee bits over the top.

Step 06

Gently toss the pretzels to coat them evenly in the toffee and toffee bits.

Step 07

Bake the coated pretzels in the preheated oven for 1 hour, stirring every 15 minutes to ensure the toffee coats the pretzels thoroughly and does not burn.

Step 08

Once the pretzels are baked, transfer them to a wax paper-lined countertop. Immediately sprinkle the remaining toffee bits over the pretzels.

Step 09

Allow the pretzels to cool and harden completely, about 1 hour, before breaking them into smaller clusters for serving or storage.

Notes

  1. These pretzels will keep well for approximately a week if stored in an airtight container at room temperature.

Tools You'll Need

  • Oven.
  • Large roasting pan.
  • Medium-sized saucepan.
  • Whisk.
  • Wax paper.
  • Cooking spray.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~