Name: Butter Toffee Pretzels
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 16 ounces mini pretzel twists; 1 cup light brown sugar; ½ cup salted butter; 5 tablespoons light corn syrup; 1 teaspoon pure vanilla extract; ½ teaspoon baking soda; 8 ounces Heath English toffee bits

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I love making these butter toffee pretzels when I want something sweet, salty, and completely addictive. The crunchy pretzels coated in rich, buttery toffee come together easily and always feel special, whether I am making them for a party, a holiday tray, or simple gift giving.

Why You’ll Love This Recipe

I like this recipe because it uses simple pantry ingredients and transforms them into something that tastes gourmet. I enjoy the balance of salty pretzels and sweet toffee, and I really appreciate how well these hold up for sharing or packaging as gifts. I also find them fun to customize with different add-ins.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

16 ounce mini pretzel twists
1 cup light brown sugar
½ cup salted butter
5 tbsp light corn syrup
1 tsp pure vanilla extract
½ tsp baking soda
8 oz Heath English toffee bits

Directions

I start by preheating my oven to 250°F and lining a large baking sheet with parchment paper or a silicone mat. I spread the mini pretzels out evenly on the pan and set them aside.

I then melt the butter in a saucepan over medium heat. I stir in the brown sugar and corn syrup and bring the mixture to a gentle boil. I let it boil for about 3 minutes, stirring constantly, until the toffee looks smooth and slightly thickened.

I remove the saucepan from the heat and stir in the vanilla extract and baking soda. The mixture will foam up, which I expect and love seeing.

I carefully pour the hot toffee mixture over the pretzels and gently stir to coat them as evenly as possible. I place the pan in the oven and bake for about 45 minutes, stirring every 15 minutes to ensure even coating.

Once baked, I remove the pretzels from the oven and immediately sprinkle the toffee bits over the top. I let everything cool completely before breaking the pretzels apart.

Servings And Timing

I usually get about 10 to 12 servings from this recipe.

Prep time: 10 minutes
Cook time: 45 minutes
Cooling time: 20 minutes
Total time: About 1 hour 15 minutes

Variations

I like using pretzel rods instead of twists when I want a different look or easier dipping. Sometimes I mix in chopped nuts like pecans or almonds for extra crunch. I also enjoy drizzling melted chocolate over the cooled pretzels for an extra layer of sweetness.

Storage/Reheating

I store these butter toffee pretzels in an airtight container at room temperature for up to one week. I avoid refrigerating them since moisture can make the pretzels lose their crunch. I do not reheat them, as they are best enjoyed once cooled and set.

FAQs

Can I use unsalted butter instead of salted butter?

I can use unsalted butter, but I like adding a pinch of salt to keep the sweet and salty balance.

Why does the toffee foam when I add baking soda?

I expect this reaction because the baking soda creates air bubbles, which helps make the toffee lighter and easier to coat.

Can I use dark brown sugar?

I sometimes use dark brown sugar, and it gives the toffee a deeper, richer flavor.

Do I have to stir the pretzels while baking?

I always stir them every 15 minutes because it helps coat the pretzels evenly and prevents burning.

Can I make these ahead of time?

I often make them a few days in advance since they store well and still taste fresh.

Conclusion

I find these butter toffee pretzels to be a perfect blend of crunchy, buttery, and sweet. I enjoy how easy they are to make and how impressive they look once finished. Whenever I need a crowd-pleasing snack or a thoughtful homemade gift, this recipe is one I always come back to.