Butter Toffee Pretzels Recipe
Sweet, salty, and perfectly crunchy, these Butter Toffee Pretzels combine pretzel snaps with a rich toffee coating, peanuts, and heath bits for an irresistible treat.
24 Servings
Ingredients
- 1 16 oz bag pretzel snaps
- ⅔ cup unsalted butter
- 1 ¼ cups brown sugar
- ⅓ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 8 oz bag heath bits
- ¼ cup roasted peanuts finely chopped
Instructions
Prepare the baking sheet:
- Preheat the oven to 200°F (93°C). Line a large baking sheet with parchment paper and set aside.
Make the toffee mixture:
- In a medium saucepan, combine the butter, brown sugar, and corn syrup. Cook over medium heat until the mixture comes to a boil. Allow it to boil for 2–3 minutes, then remove from heat.
Add vanilla and baking soda:
- Stir in the vanilla extract and baking soda. The mixture will foam; this is expected.
Coat the pretzels:
- Place the pretzel snaps in a large mixing bowl. Pour the hot toffee mixture over the pretzels and stir until evenly coated. Add the heath bits and mix again.
Bake:
- Spread the coated pretzels evenly on the prepared baking sheet. Bake for 45 minutes, stirring once halfway through.
Finish with peanuts:
- Remove from the oven and sprinkle with chopped peanuts. Toss gently to combine.
Cool and serve:
- Allow the pretzels to cool completely. Break into clusters and store in an airtight container.
Notes
To make this recipe gluten-free, simply substitute the pretzel snaps with a certified gluten-free pretzel brand. Ensure that the heath bits and other ingredients are labeled gluten-free to avoid cross-contamination.