Caramel Pretzels (Butter Toffee Pretzels) 🥨🍬
Ingredients:
- 4 cups miniature pretzels
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons water
- ½ teaspoon coarse salt
- ½ teaspoon vanilla extract
Directions:
1. Preheat your oven to 200°F and line a baking sheet with foil. Place a cooling rack over the pan and lightly coat it with nonstick cooking spray. Set aside.
2. In a medium heavy saucepan over medium-low heat, combine the butter, sugar, water, and salt. Stir frequently until fully incorporated.
3. Increase the heat to bring the mixture to a boil, then reduce to medium-low. Cook until the mixture reaches 305°F on a candy thermometer.
4. Remove from heat and stir in the vanilla extract.
5. Quickly add the miniature pretzels to the toffee mixture, stirring gently to coat evenly. Transfer the coated pretzels to the prepared cooling rack or baking sheet.
6. Bake at 200°F for 20-30 minutes to dry out the toffee coating.
7. Once baked, transfer the pretzels to a cooling rack and allow them to cool completely.
8. For optimal flavor, leave the pretzels uncovered on the counter overnight to set and intensify in taste.
9. Store the cooled caramel pretzels in an airtight container for up to 3 weeks.
Enjoy these crunchy and sweet Caramel Pretzels whenever you need a delightful snack! 🥨🍬