I love sharing this sweet and salty snack—mini pretzels coated in a rich butter-toffee mixture and topped with crunchy toffee bits. It’s addictive, festive, and easy to make.

Why You’ll Love This Recipe

I’m obsessed with the perfect sweet-and-salty combo. These toffee pretzels satisfy that craving with buttery toffee, salty crunch, and a sweet topping, all in bite-size pieces. Plus, the easy stovetop-to-oven method means I’m enjoying them in just under two hours.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 oz mini pretzel twists
1 cup light brown sugar (packed)
½ cup (1 stick) salted butter, sliced
5 tablespoon light corn syrup
1 teaspoon pure vanilla extract
½ teaspoon baking soda
8 oz Heath English toffee bits (divided)

directions

I preheat the oven to 200°F and line a baking sheet with foil or parchment, then spray it.
I place the pretzels in a large heatproof bowl.
In a saucepan over medium heat, I combine brown sugar, butter, and corn syrup. I stir constantly and bring it to a low boil, letting it boil for about 5 minutes.
I remove the pan from heat and stir in vanilla and baking soda. The mixture will foam up, and that’s exactly what I want.
I immediately pour the hot toffee mixture over the pretzels and toss quickly to coat them.
I spread the coated pretzels onto the prepared baking sheet and sprinkle half the toffee bits evenly on top.
I bake them for 1 hour, stirring every 15 minutes to keep them evenly coated.
After baking, I sprinkle the remaining toffee bits over the warm pretzels. I let them cool completely, then break them apart to serve or store.

Servings and timing

Serves: 12
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Cooling time: 30 minutes
Total time: about 1 hour 55 minutes

Variations

I like to swap in square pretzels or gluten-free pretzels when I need an alternative.
I’ve added chopped pecans or almonds for an extra crunch and nutty flavor.
A drizzle of melted dark or white chocolate after baking makes these even more decadent.

storage/reheating

I store these butter toffee pretzels in an airtight container at room temperature. They stay fresh and crispy for up to 7 days. No reheating is needed—just grab a handful and enjoy.

FAQs

What if I don’t have corn syrup?

I don’t recommend skipping it—it helps the toffee set up smoothly. Without it, the mixture could become grainy.

Can I use unsalted butter instead of salted?

Yes, I’ve used unsalted butter and simply added a small pinch of salt to balance the sweetness.

How do I coat the pretzels evenly with toffee?

I make sure to work quickly when pouring and tossing the toffee mixture. Stirring efficiently helps every piece get a good coating.

Can I use chopped toffee bars instead of toffee bits?

Absolutely. I’ve chopped up candy bars like Skor or Heath when I didn’t have bits on hand, and they work just as well.

Why do I bake them at 200°F for so long?

The low temperature allows the toffee to set and bake into the pretzels without burning. The slow baking gives them that perfect crunchy finish.

Conclusion

I make these butter toffee pretzels whenever I need a crowd-pleasing treat or just a sweet-and-salty snack for myself. They’re simple, crunchy, and seriously addictive. I hope you enjoy them as much as I do.

Butter Toffee Pretzels

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Author: Sue
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Yield: 12 servings
Category: Snacks
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Mini pretzel twists coated in a rich butter-toffee mixture and topped with crunchy toffee bits, making a perfect sweet and salty snack that's easy to prepare and highly addictive.

Ingredients

16 oz mini pretzel twists
1 cup light brown sugar (packed)
½ cup (1 stick) salted butter, sliced
5 Tbsp light corn syrup
1 tsp pure vanilla extract
½ tsp baking soda
8 oz Heath English toffee bits (divided)

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Instructions

Preheat the oven to 200°F and line a baking sheet with foil or parchment paper, then spray it with nonstick spray.
Place the mini pretzels in a large heatproof bowl.
In a saucepan over medium heat, combine brown sugar, butter, and corn syrup. Stir constantly and bring to a low boil, continuing to boil for about 5 minutes.
Remove the saucepan from heat and stir in the vanilla extract and baking soda until the mixture foams up.
Immediately pour the hot toffee mixture over the pretzels and toss quickly to coat them evenly.
Spread the coated pretzels onto the prepared baking sheet and sprinkle half of the toffee bits evenly over the top.
Bake for 1 hour, stirring every 15 minutes to keep the pretzels evenly coated.
After baking, sprinkle the remaining toffee bits over the warm pretzels. Let cool completely, then break apart for serving or storage.