Butter Toffee Pretzels
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!
Servings: 12 people
Calories: 271kcal
Ingredients
- 15 ounces tiny pretzel twists
- 1 cup brown sugar light or dark
- 1 stick unsalted butter (1/2 cup), cut into pats
- 1/3 cup light corn syrup
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 ounce Heath English Toffee bits divided
Instructions
- Preheat oven to 200 degrees.
- Line a large baking sheet with aluminum foil and spray generously with non-stick spray. Set aside.
- In a large stock pot, add the brown sugar, butter and light corn syrup.
- Heat over medium while continuously stirring until it reaches a low boil.
- Lower the heat and continue to stir as it boils for 5 minutes.
- Remove from heat and add the salt, vanilla and baking soda. Stir as the mixture bubbles and settles.
- Add the pretzels 1/3 at a time to the stock pot and stir to coat. This will help to cover all the pretzels.
- Pour the pretzels onto the prepared baking sheet and spread out as evenly as possible.
- Sprinkle half of the toffee bits over the pretzels.
- Bake for 1 hour and 15 minutes stirring and turning the pretzels every 15 minutes.
- After baking, remove the pan and sprinkle the remaining toffee bits over the pretzels.
- Allow the pretzels to rest for 15 minutes before breaking them apart.
Nutrition
Calories: 271kcal | Carbohydrates: 38g | Protein: 0.3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 133mg | Potassium: 37mg | Fiber: 0.003g | Sugar: 37g | Vitamin A: 453IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 0.1mg