Crunchy Butter Toffee Pretzels
Ingredients:
- 8 cups mini pretzels
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Optional: crushed pecans or chopped almonds for added crunch
Directions:
1. Preheat oven to 350°F (175°C).
2. Spread the mini pretzels evenly on a large baking sheet lined with parchment paper.
3. In a medium saucepan, melt the unsalted butter over medium heat.
4. Stir in the light brown sugar and salt, and bring to a boil. Let it boil for 3 minutes without stirring.
5. Remove from heat and stir in the vanilla extract.
6. Pour the toffee mixture evenly over the pretzels on the baking sheet.
7. If desired, sprinkle crushed pecans or chopped almonds over the top for extra crunch.
8. Bake for 10-12 minutes, or until the toffee is bubbly and golden.
9. Remove from the oven and immediately transfer the pretzels to a cutting board, spreading them out to cool.
10. Once completely cool and hardened, break into clusters and serve.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 220 kcal (per serving, approx.) | Servings: 8 servings
Tips:
Use parchment paper to prevent the toffee from sticking and make cleanup easier.
For a richer flavor, toast the nuts lightly before sprinkling over the toffee.