These Butter Toffee Pretzels are addictive, easy and SO divine! Buttery, crunchy, sweet and salty perfection in one easy and irresistible snack mix!
Prep Time1 hourhr
Cook Time1 hourhr5 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Candy, Dessert
Cuisine: American, Dessert
Servings: 10cups
Ingredients
10cups(One 16 oz bag) mini pretzel twists
1cuplightly packed light brown sugar
1/2cup(1 stick) unsalted buttercubed
1/4cuplight corn syrup
1tspvanilla extract
1/2tspbaking soda
1bag Heath toffee bits
Instructions
Preheat oven to 200° degrees F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside.
In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently - this is normal.
Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits.
Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging.
Notes
These pretzels will last about a week if stored properly in an airtight container at room temperature.