Butter Toffee Pretzels (Print Version)
# 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:
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.
02 -
Add the pretzels to the roasting pan, spreading them out evenly. Set aside while you prepare the toffee mixture.
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.
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.
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.
06 -
Gently toss the pretzels to coat them evenly in the toffee and toffee bits.
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.
08 -
Once the pretzels are baked, transfer them to a wax paper-lined countertop. Immediately sprinkle the remaining toffee bits over the pretzels.
09 -
Allow the pretzels to cool and harden completely, about 1 hour, before breaking them into smaller clusters for serving or storage.
# Notes:
01 -
These pretzels will keep well for approximately a week if stored in an airtight container at room temperature.