🍿 Butter Toffee Pretzels 🍬
Ingredients:
10 cups mini pretzel twists (one 16 oz bag)
1 cup packed light brown sugar
½ cup (1 stick / 113g) unsalted butter, cubed
¼ cup light corn syrup
1 tsp vanilla extract
½ tsp baking soda
1 (8 oz) bag Heath toffee bits
Instructions:
Preheat and Prepare:
Preheat your oven to 200°F (95°C). Lightly spray a large roasting pan or rimmed baking sheet with nonstick cooking spray. Add all the pretzels to the pan and set aside.
Make the Toffee Mixture:
In a medium saucepan over medium heat, combine brown sugar, cubed butter, and corn syrup. Bring the mixture to a boil, stirring constantly. Boil for exactly 5 minutes.
Add Flavor and Leavening:
Remove the saucepan from the heat and quickly stir in vanilla extract and baking soda. The mixture will bubble up vigorously—this is normal!
Coat the Pretzels:
Pour the hot toffee mixture evenly over the pretzels in the pan. Sprinkle half of the Heath toffee bits over the top. Use a spatula or tongs to toss everything together until well coated.
Bake and Stir:
Bake for 1 hour, stirring every 15 minutes to help the toffee spread and coat the pretzels more evenly. Don’t worry if it seems clumpy at first—the toffee will loosen slightly as it bakes.
Cool and Set:
Once done, spread the mixture out onto a wax paper-lined countertop or baking sheet. Immediately sprinkle with the remaining Heath toffee bits while the coating is still warm so they stick.
Break into Clusters:
Let the pretzels cool completely for about 1 hour until the toffee hardens. Break apart into bite-sized pieces and store in an airtight container.