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–+ servings

Butter Toffee Pretzels

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These addictive Butter Toffee Pretzels balance sweet and salty, featuring a crunchy toffee shell over mini pretzels—perfect for any gathering.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 296
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 cups mini pretzel twists or sticks Provides the crunchy, salty base.
  • 1 cup unsalted butter Melts into the toffee for rich flavor.
  • 1 cup light brown sugar, packed Adds sweetness and a deep caramel flavor.
  • 1 teaspoon vanilla extract Brightens and rounds the toffee flavor.
  • 1/2 teaspoon baking soda Creates a lighter, pleasantly brittle toffee texture.
Optional Add-ins
  • sea salt flakes Sprinkle on top for a salty contrast.
  • chopped pecans or almonds For extra crunch and nutty flavor.
  • melted chocolate for drizzling Adds a chocolate layer for extra decadence.

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan over medium heat, melt 1 cup of unsalted butter.
Cooking
  1. Add 1 cup of packed light brown sugar to the melted butter, stir until combined, and bring to a boil. Boil for 3 to 4 minutes while stirring constantly.
  2. Remove from heat, stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. The mixture will foam slightly.
  3. Pour the hot toffee mixture over 8 cups of pretzels in a large bowl and toss quickly to coat.
  4. Spread the coated pretzels into a single layer on the prepared baking sheet.
  5. Bake for 45 minutes, stirring every 15 minutes to ensure even coating.
Cooling and Serving
  1. Let the baked pretzels cool completely on the baking sheet, then break apart any clusters.
  2. Optionally, drizzle with melted chocolate or sprinkle with sea salt flakes and chopped nuts before serving.

Nutrition

Serving: 1gCalories: 296kcal

Notes

Stir constantly while boiling to avoid burning. Store in an airtight container at room temperature for up to 1 week.

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