Here is a recipe for Butter Toffee Pretzels. This is a sweet and salty snack that is incredibly addictive. It involves coating crunchy pretzels in a rich, buttery brown sugar toffee glaze and baking them until caramelized.
They are perfect for parties, gifting, or simply snacking.
Butter Toffee Pretzels
Ingredients
· 1 cup (2 sticks / 225g) Unsalted Butter
· 1 cup (220g) Light Brown Sugar, packed
· ½ cup (100g) Granulated Sugar
· 3 tbsp Light Corn Syrup (or honey)
· 1 tsp Vanilla Extract
· ½ tsp Salt (use a little more if your pretzels are unsalted)
· ½ tsp Baking Soda
· 16 oz (450g) Mini Pretzels (or broken pretzel pieces)
Instructions
- Prep: Preheat your oven to 175°C (350°F). Line a large, rimmed baking sheet (half-sheet pan size) with parchment paper or a silicone baking mat. Place the pretzels in a very large mixing bowl (or directly on the baking sheet if it’s big enough to toss them).
- Combine Base Ingredients: In a medium saucepan over medium heat, combine the butter, brown sugar, granulated sugar, and corn syrup. Stir constantly until the butter is melted and the sugar is dissolved.
- Boil: Bring the mixture to a rolling boil. Let it boil, without stirring, for 4-5 minutes. Keep a close eye on it to ensure it doesn’t boil over.
- Add Flavor: Remove the pan from the heat. Immediately stir in the vanilla extract and salt. The mixture will bubble up vigorously—stir until smooth.
- Add Baking Soda: Whisk in the baking soda. The mixture will foam up and become lighter in color. This is what creates the toffee texture.
- Coat the Pretzels: Immediately pour the hot toffee mixture over the pretzels. Using a silicone spatula or wooden spoon, work quickly to toss and coat all the pretzels evenly.
- Bake: Spread the coated pretzels in an even layer on the prepared baking sheet.
· Bake for 10 minutes.
· Remove the pan, stir the pretzels gently with a spatula, and spread them back into an even layer.
· Bake for another 5-7 minutes, until the pretzels look bubbly and deep golden brown. - Cool: Remove the pan from the oven. Let the pretzels cool completely on the baking sheet. Do not touch them while they are hot; the toffee will be molten. As they cool, the toffee will harden into a crunchy shell.
- Break and Serve: Once completely cool, break up any large clusters into bite-sized pieces.
Storage
Store in an airtight container at room temperature for up to 1 week. (If they last that long!).
Tips
· Work Fast: The toffee mixture sets up quickly, so you need to work efficiently when pouring and tossing.
· No Corn Syrup? You can substitute with honey or golden syrup, though the texture might be slightly different.
· Add Chocolate: Once the pretzels have cooled and hardened, drizzle them with melted dark or white chocolate for an extra decadent treat. Let the chocolate set before breaking apart.
· Spice it up: Add ½ tsp of cinnamon or cayenne pepper to the toffee mixture for a warming kick.
Enjoy your crunchy, sweet, and salty snack