Sweet and salty butter toffee pretzels combine crisp mini twists with a thin, buttery brown sugar coating. They make an easy party snack or homemade gift, and the glaze turns crisp as the pretzels cool.
Ingredients
- 8 cups mini pretzels
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup chocolate chips and ¼ cup chopped pecans or almonds
How to Make Butter Toffee Pretzels
- Heat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment and spread the pretzels over it.
- Melt the butter in a saucepan. Stir in the brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly, and cook for 3–4 minutes until smooth.
- Remove from the heat and stir in the vanilla and baking soda. The mixture will foam. Pour it over the pretzels and toss gently to coat.
- Bake for 45–60 minutes, stirring every 15 minutes. Watch carefully near the end so the toffee does not burn.
- Spread into one layer and cool completely, about 30 minutes. Break up any clusters. If using chocolate, drizzle it over the cooled pretzels and sprinkle with nuts; let it set before serving.
Tips and Storage
Use a rimmed pan to contain the hot glaze. The coating firms up while cooling, so wait until the pretzels are fully cold before packing them. Store in an airtight container at room temperature, away from moisture. Serve in snack bowls or alongside coffee.
Sweet and Salty Butter Toffee Pretzels
Crisp mini pretzels coated in buttery brown sugar toffee, baked until crunchy and cooled for an easy sweet and salty snack.
Ingredients
Method
- Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment and spread the pretzels evenly over it.
- Melt the butter in a saucepan. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil and cook for 3–4 minutes, stirring constantly, until smooth.
- Remove from the heat. Stir in vanilla and baking soda; the mixture will foam. Pour the warm toffee over the pretzels and toss gently until coated.
- Bake for 45–60 minutes, stirring every 15 minutes. Watch closely near the end so the coating does not burn.
- Spread the pretzels in one layer and cool completely, about 30 minutes. Break up clusters. If using chocolate, drizzle it over the cooled pretzels and add nuts. Let the topping set before serving.
