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)
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.
Notes
- Work quickly when tossing the pretzels to ensure even coating.
- Chopped Heath or Skor bars can replace toffee bits.
- Optional: Add chopped nuts or a drizzle of chocolate for extra flavor.
- Store in an airtight container at room temperature for up to 7 days.
Nutrition
- Serving Size: 1/12 batch
- Calories: 240
- Sugar: 18g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
