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–+ servings
Butter Toffee Pretzels

Sweet and Crunchy Butter Toffee Pretzels for Snack Lovers

This Butter Toffee Pretzels recipe delivers a sweet and salty delight perfect for snack lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pretzel Base
  • 8 cups Mini Pretzel Twists or regular pretzels
For the Toffee Coating
  • 1 cup Brown Sugar rich, caramel notes
  • 0.5 cup Butter unsalted, melted
  • 0.25 cup Light Corn Syrup or honey/golden syrup
  • 1 teaspoon Vanilla Extract for depth of flavor
  • 0.5 teaspoon Baking Soda for airiness
For the Crunchy Topping
  • 1 cup Heath English Toffee Bits extra layer of crunch

Equipment

  • Medium saucepan
  • Baking Sheet
  • aluminum foil
  • Nonstick cooking spray
  • large mixing bowl
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°F (93°C) and line a baking sheet with aluminum foil and nonstick cooking spray.
  2. In a medium saucepan, combine brown sugar, butter, and light corn syrup. Cook over medium heat until it boils and bubbles for about 5 minutes.
  3. Remove from heat and stir in vanilla extract and baking soda. Expect foaming; mix until well blended.
  4. Pour the toffee mixture over the pretzel twists in a large bowl and toss gently with a spatula until evenly coated.
  5. Spread coated pretzels on the baking sheet in a single layer, sprinkling half of the toffee bits on top.
  6. Bake for 1 hour, stir every 15 minutes to ensure even baking for a crunchy texture.
  7. Sprinkle the remaining toffee bits over pretzels after baking and allow to cool completely on the baking sheet.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months.

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