Butter Toffee Pretzels (Print-Friendly Version)
Crunchy pretzels covered in rich butter toffee, baked until crisp for a perfectly balanced sweet and salty treat.
# Ingredients:
→ Toffee Mixture
01 -
1 cup unsalted butter
02 -
1 1/2 cups packed dark brown sugar
03 -
1 teaspoon pure vanilla extract
04 -
1/2 teaspoon sea salt
→ Pretzels
05 -
10 ounces mini pretzel twists
→ Finishing
06 -
Flaky sea salt, for sprinkling (optional)
# Steps:
01 -
Melt butter in a medium saucepan over medium heat. Add brown sugar, vanilla extract, and sea salt. Stir continuously until mixture is smooth and glossy, ensuring the sugar dissolves fully to prevent graininess.
02 -
Add the mini pretzels to the saucepan and gently fold them into the toffee until each piece is evenly coated. Use a large pan to maintain even stirring and avoid clumps.
03 -
Transfer the coated pretzels onto a parchment-lined baking sheet, spreading them out evenly—even if slightly overlapping. Bake in a preheated oven at 350°F for 10 minutes until the toffee is set.
04 -
Allow the pretzels to cool slightly on the baking sheet. The toffee coating will harden as it cools, resulting in crisp, shiny pretzels. Optionally, sprinkle with flaky sea salt before serving.
# Notes & Tips:
01 -
Stir the toffee continuously during cooking to avoid burning and ensure a smooth texture.
02 -
Line the baking sheet with parchment paper to facilitate easy cleanup.
03 -
Cool pretzels completely before storing to maintain crispness and prevent sticking.
04 -
Store in an airtight container at room temperature for up to one week or freeze layered with parchment for up to two months.