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Mini pretzel twists are coated and baked in butter toffee then topped with toffee bits to make these sweet & salty Butter Toffee Pretzels. An absolutely irresistible (and addictive) snack!

Beware, these are butter toffee pretzels are VERY addictive!! My family will easily eat the entire batch in a day and then beg me to make more. They were inspired by Trader Joe’s butter toffee pretzels but I have to say…my version is even better! (Plus you don’t need to leave the house.) They do take about an hour and a half to make but trust me, they’re so worth it. Perfect for gift giving and Holiday parties as well!

Craving more sweet and salty snacks? Check out my Rolo pretzel bites!

Easy and delicious. I did add some mini chocolate chips at the add.

– Karin Given

Why These Butter Toffee Pretzels Are So Addictive

Buttery toffee flavor. These pretzels are coated in butter toffee before being baked, with toffee bits sprinkled on top as well. Yum!
Sweet & salty. The toffee brings the sweet, the pretzels bring the salty. Together, they’re a match made in heaven!
Bite-sized. And it’s a good thing because I GUARANTEE you won’t be able to eat just one! They’re made with tiny pretzel twists so feel free to enjoy a handful…or two.

Overhead view of ingredients needed to make butter toffee pretzels

Recipe Ingredients

Here’s an overview of the few ingredients needed to make these butter toffee pretzels. Scroll down to the recipe card below for the exact measurements.

Pretzel twists – Look for a 15 or 16-ounce bag of tiny pretzel twists.
Brown sugar – Light or dark brown sugar both work to make toffee.
Unsalted butter – Salted butter also works, just omit the added salt.
Light corn syrup – Keeps the toffee pourable.
Vanilla
Baking soda – Helps get the perfect texture.
Heath English toffee bits – Regular Heath toffee bits and Heath English toffee bits are different as the regular ones have chocolate. I used the ones without chocolate for this recipe.

How To Make Butter Toffee Pretzels

These toffee-coated pretzels are easy to make. Just keep a careful eye on the toffee mixture as it cooks! The printable instructions can be found in the recipe card below.

Prep. Preheat the oven to 200F. Line the baking sheet with foil. Spray with non-stick spray.
Make the toffee. Heat the brown sugar, butter, and corn syrup over medium, stirring continuously, until it reaches a low boil. Lower the heat and continue to whisk for another 5 minutes. Remove from heat. Add the salt, vanilla, and baking soda. Stir as it bubbles then settles.
Coat the salty pretzels. Add 1/3 of the pretzels at a time to the pot. Stir to coat. Spread evenly on the baking sheet. Top with half of the toffee bits.
Bake. Bake for 1 hour and 15 minutes. Stir every 15 minutes.
Add the toffee bits. Sprinkle the remaining toffee bits on top after baking. Let rest for 15 minutes then break apart into clusters.

Pouring butter toffee over pretzels on a baking sheet

Easily Coat the Pretzels

There are several methods for coating the pretzels. (Two ways are shown in the photos.)

Add the pretzels to the baking sheet, pour on the toffee and stir to coat.
Place the pretzels to an extra large bowl then pour on the toffee and stir to coat.
And, finally, my preferred method – Add the pretzels directly into the sauce in intervals to coat.

Of the methods I tried, the third is by far the easiest to fully cover the pretzels without making too much of a mess or dirtying an additional dish.

Overhead view of a bowl of butter toffee pretzels

Tips & Variations

Here are a few things to keep in mind when making these butter toffee pretzels.

Expect a matte finish. The images show that the pretzels can be on the shiny side. That is primarily just camera angles and lighting. As you bake and stir the pretzels, they will become more matte looking as the toffee hardens and becomes less sticky.
Try it with chocolate. You can use the regular Heath English toffee bits if you want to have the chocolate included. These are equally delicious.
Stir continuously. When making the toffee mixture, it’s important to stir constantly while it boils. This helps prevent the mixture from burning and creates a smooth texture.
Flip while baking. It’s important to stir and flip the pretzels every 15 minutes or so, to ensure they’re evenly cooked on all sides.
Spray the foil. Toffee can get pretty messy and it will stick to the foil. To prevent this, make sure to spray the foil very generously with a good non-stick spray.

Proper Storage

Room temperature. Store butter toffee pretzels in an airtight container at room temperature for up to a week. I like to add parchment paper between layers to prevent them from sticking.
Freezer. The pretzels can also be frozen for 1-2 months. Thaw on the counter before enjoying.

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