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Sweet & Salty Heaven: Easy Homemade Butter Toffee Pretzels

Hey there, friend! Get ready for a snack that’s about to become your new obsession. Remember those treats you used to find at holiday craft fairs or maybe even get as a special gift? These Butter Toffee Pretzels are exactly like that, but so incredibly easy to make right in your own kitchen. Seriously, if you’ve got about 15 minutes and a sweet-and-salty craving, you are in business. They are perfectly crunchy, ridiculously addictive, and guaranteed to disappear fast. Let's get cooking!
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Prep Time 10 minutes
Cook Time 5 minutes

Equipment

  • large baking sheet
  • Parchment paper or silicone baking mat
  • Medium saucepan
  • Spoon or spatula
  • Large heat-safe bowl

Ingredients
  

Main Ingredients

  • 0.25 cup Light Corn Syrup Key for chewy-but-crunchy toffee texture. Don't swap for dark corn syrup.
  • 0.5 tsp Baking Soda Reacts with toffee to make it lighter and crispier.
  • 1 cup Brown Sugar Packed.
  • 1 tsp Vanilla Extract Pure vanilla is best.
  • 1 bag Mini Pretzels 16 oz bag. Mini twists are perfect, rods work too. Make sure they are fresh.
  • 0.5 cup Butter Real butter is essential.
  • 1 bag Heath Toffee Bits Adds extra crunch and signature toffee flavor. Look for baking bits.

Instructions
 

  • First, grab a large baking sheet and line it with parchment paper or a silicone baking mat. Set it aside – you'll need it ready.
  • In a medium saucepan, combine the butter, brown sugar, and light corn syrup. Pop it over medium heat.
  • Stir constantly as the butter melts and the sugar dissolves. Once it starts to bubble, bring it to a boil.
  • Continue boiling, stirring occasionally, for about 3 minutes. You'll see it darken slightly and thicken. Be careful, it's hot!
  • Remove the pan from the heat immediately. Quickly stir in the vanilla extract and the baking soda. It will get foamy – that's exactly what you want!
  • Pour the hot toffee mixture directly over the mini pretzels in a large heat-safe bowl. Gently fold them with a spoon or spatula until they are mostly coated. Work quickly before the toffee hardens!
  • Add the Heath toffee bits to the coated pretzels and fold again to distribute them evenly.
  • Carefully spread the pretzels out in a single layer onto your prepared baking sheet. Try to separate any large clumps so they can cool properly.
  • Let them cool completely at room temperature. This takes about 30-60 minutes. Don't rush this step – the toffee needs to harden to get that perfect crunch!
  • Once cool, break apart any pieces that are still stuck together. Your irresistible Butter Toffee Pretzels are ready to munch!

Notes

These Butter Toffee Pretzels store beautifully! Keep them in an airtight container at room temperature. They should stay fresh and crunchy for about 1-2 weeks... if they last that long! Keep them away from moisture, which can make them sticky.
Tips for Success:
- Measure Carefully: Especially the baking soda. Too much can give it a weird flavor.
- Watch the Boil Time: Boiling for exactly 3 minutes after it reaches a rolling boil is usually perfect for getting the right toffee consistency. Don't overcook, or it can burn!
- Work Quickly: Once the baking soda and vanilla are added, the toffee starts to set fast. Have your pretzels and baking sheet ready!
- Even Coating: Try your best to get as much toffee on the pretzels as possible, but a perfectly even coat isn't necessary. The clumps are part of the charm!
- Prep Ahead: You can measure out all your ingredients ahead of time, so you're ready to go once the toffee is hot.