Butter Toffee Pretzels

5 from 1 vote

Butter toffee pretzels are made with pretzels coated in a sweet, buttery toffee coating with extra crunchy toffee bits on top. Share a bowl of this sweet and salty snack with your favorite people and watch how quickly it disappears!

Prep Time 15

Cook Time 1

Set Time 1

Total Time 2 15

Servings cups

Author Melissa Williams

Ingredients

16 ounces pretzels waffles or twists
1 cup light brown sugar
½ cup salted butter cubed
¼ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon baking soda
8 ounces toffee bits divided (Heath bits)

Instructions

Preheat the oven to 200°F and line a lipped baking sheet with parchment paper and lightly spray with non-stick spray.
Pour the pretzels into a large bowl and set aside.
16 ounces pretzels
In a medium saucepan over medium heat, add the brown sugar, cubed butter, and corn syrup. Bring to a boil and stir constantly for 5 minutes.
1 cup light brown sugar, ½ cup salted butter, ¼ cup light corn syrup
Remove the pan from the heat and whisk in the vanilla and baking soda. The mixture will bubble up.
1 teaspoon vanilla extract, ½ teaspoon baking soda
Pour the hot mixture over the pretzels and stir to evenly coat.
Sprinkle half the bag of toffee bits over the pretzels and stir to distribute.
8 ounces toffee bits
Pour the coated pretzels into a single layer onto the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes.
Once the hour is up, remove the pan from the oven and sprinkle the remaining toffee bits over the pretzels.
Let the pretzels set on the counter for about an hour and then break up any large pieces.

Notes

Mini pretzel twists, waffles, or even sticks can be used.
Stir every 15 minutes while baking to keep mixture evenly coated.
I like to use salted butter because I like a good salty to sweet contrast, but you can use unsalted.
After cooling, dip pieces in melted chocolate and add toppings if desired.
Store leftovers covered at room temperature for up to a week.

Nutrition