Butter Toffee Pretzels (Print Version)
Sweet and salty crunchy pretzels coated in a homemade buttery toffee layer, finished with sea salt.
# What You'll Need:
→ Pretzels
01 - 6 cups mini pretzels
→ Toffee Coating
02 - 1/2 cup unsalted butter
03 - 1 cup packed light brown sugar
04 - 2 tbsp light corn syrup
05 - 1/4 tsp sea salt
06 - 1/2 tsp vanilla extract
→ Optional Finishing
07 - Flaky sea salt for sprinkling
# Directions:
01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper.
02 - Place the pretzels in a large mixing bowl.
03 - In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and sea salt. Bring to a gentle boil, stirring frequently, and simmer for 2–3 minutes until smooth and bubbling.
04 - Remove from heat and stir in the vanilla extract.
05 - Quickly pour the hot toffee mixture over the pretzels. Use a spatula to gently toss until all pretzels are evenly coated.
06 - Spread the coated pretzels in a single layer on the prepared baking sheet.
07 - Bake for 12–15 minutes, gently stirring halfway through, until the toffee is set and bubbly.
08 - Remove from the oven and immediately sprinkle with flaky sea salt, if using. Allow pretzels to cool completely on the baking sheet. Once cooled, break apart any clusters and transfer to an airtight container.
# Expert Tips:
01 -
- The combination of salty and sweet is absolutely addictive and impossible to resist.
- It comes together in under 30 minutes, making it perfect for unexpected guests.
02 -
- Do not be tempted to turn up the heat to speed up the boiling process, or the sugar will burn and taste bitter.
- The pretzels will feel soft when they first come out of the oven but will crisp up significantly as they cool down.
03 -
- Use a silicone spatula to scrape every bit of syrup out of the saucepan so no flavor goes to waste.
- If the coating is too thick, add a teaspoon more corn syrup to loosen it up before pouring.