Butter Toffee Pretzels
Sweet, buttery toffee pretzels with Heath bits in every bite and a crisp coating that snaps. Easy to make ahead for holiday trays and gift bags.
Servings: 12 cups
Calories: 407kcal
Ingredients
- 15 ounce tiny pretzel twists
- 1 cup light or dark brown sugar
- ½ cup (1 stick) salted butter sliced into pats
- ⅓ cups light corn syrup
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 ounce (1 package) Heath English toffee bits Divided
Instructions
- Heat the oven to 250°F.
- Cover a large baking sheet with aluminum foil and coat it generously with non-stick baking spray. Set it aside.
- Put the brown sugar, butter and light corn syrup in a large stock pot.1 cup light or dark brown sugar, ½ cup (1 stick) salted butter, ⅓ cups light corn syrup
- Cook over medium heat, stirring the whole time, until the mixture comes to a low boil.
- Turn the heat down and keep stirring while it boils for 5 minutes.
- Take the pot off the heat and stir in the salt, vanilla and baking soda. Keep stirring while the mixture bubbles up and settles back down.PRO TIP: Move fast from this point. You have about 90 seconds after the pot comes off the heat before the coating gets too stiff to take more pretzels, so measure the pretzels and toffee bits and set them next to the stove before you start.1 teaspoon vanilla, ½ teaspoon baking soda, ¼ teaspoon salt
- Add about a third of the pretzels to the pot and sprinkle about a third of the toffee bits over them. Stir until the pretzels are coated and the toffee bits are mixed in.15 ounce tiny pretzel twists , 8 ounce (1 package) Heath English toffee bits
- Add the next third of the pretzels and toffee bits and stir again to coat.
- Add the rest of the pretzels and toffee bits and give everything a final stir, until every pretzel is coated and the toffee bits are spread throughout.
- Pour the pretzels onto the prepared baking sheet and spread them out as evenly as you can.
- Put the baking sheet in the oven and bake at 250°F. At 30 minutes, turn the pretzels and break them apart, then do it again at 40 minutes.
- Take them out of the oven at 50 minutes.
- Let them cool for 30 minutes, then break the pieces apart one last time.
- When they're completely cool, store them in an airtight container on the counter.
Notes
Tips:
- The first third of the pretzels coats better than the last, and getting everything onto the pan takes about a minute. If a few pretzels end up lightly coated, keep going.
- The turns at 30 and 40 minutes are when you break up the clusters and spread everything back into one layer.
- A very humid day can leave them sticky, so seal them up as soon as they're completely cool.
Storage:
Store the cooled pretzels in an airtight container on the counter. I don't recommend freezing them, because they thaw out sticky and lose their snap.
Store the cooled pretzels in an airtight container on the counter. I don't recommend freezing them, because they thaw out sticky and lose their snap.
Nutrition
Calories: 407kcal | Carbohydrates: 66g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 631mg | Potassium: 116mg | Fiber: 1g | Sugar: 38g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
