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butter toffee pretzels in white bowl on white wood
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5 from 17 votes

Butter Toffee Pretzels

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 hr
Cook Time1 hr 5 mins
Total Time2 hrs 5 mins
Course: Candy, Dessert
Cuisine: American, Dessert
Servings: 10 cups


  • 10 cups (One 16 oz bag) mini pretzel twists
  • 1 cup lightly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter cubed
  • 1/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 bag Heath toffee bits


  • 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.


These pretzels will last about a week if stored properly in an airtight container at room temperature.