Butter Toffee Pretzels

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These butter toffee pretzels combine crunchy pretzels with a rich, buttery toffee coating and bits of Heath toffee for a sweet and salty treat. With just a few ingredients and simple steps, they’re an easy, crowd-pleasing snack perfect for any gathering or gift.

Prep Time20

Cook Time50

Cool Time30

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: Butter Toffee Pretzels Recipe

Servings: cups

Calories: 271kcal

Ingredients

15 ounces tiny pretzel twists
1 cup brown sugar, light or dark
1 stick unsalted butter, cut into pats (½ cup)
⅓ cup light corn syrup
1 teaspoon vanilla
½ teaspoon baking soda
¼ teaspoon salt
8 ounces Heath English toffee bits (one 8-ounce package)

Instructions

Preheat the oven to 250°F.
Line a large baking sheet with aluminum foil and spray generously with non-stick baking spray. Set aside.
In a large stock pot, place the brown sugar, butter and light corn syrup.
Heat on medium, stirring continuously, until it reaches a low boil.
Lower the heat and continue to stir as it boils for 5 minutes.
Remove the pot from the heat and add the salt, vanilla and baking soda. Stir as the mixture bubbles and settles.
Add about a third of the pretzels to the pot, then sprinkle about a third of the toffee bits over them. Stir until the pretzels are coated and the bits are worked through.
Add another third of the pretzels and another third of the toffee bits. Stir again to coat.
Add the remaining pretzels and the remaining toffee bits and stir a final time, until every pretzel is coated and the bits are spread through the pot.
Pour onto the prepared baking sheet and spread out as evenly as possible.
Place the baking sheet into the pre-heated oven and bake at 250°F, turning and breaking the pretzels apart at 30 minutes and again at 40 minutes.
Remove from the oven at 50 minutes.
Let cool for 30 minutes, then break the pieces apart one last time.
Once completely cooled, you can store them in an airtight container on the counter.

Notes

The first batch of pretzels into the pot will coat better than the last, and getting it onto the sheet takes about a minute. If some pretzels end up lightly coated, keep going.
The turns at 30 and 40 minutes are where you break up clusters and spread everything back into one layer.

Nutrition