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
Instructions
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Spread mini pretzels evenly across the pan and set aside.
- In a saucepan over medium heat, melt the butter. Stir in brown sugar and corn syrup. Bring to a gentle boil, stirring constantly, and cook for 3 minutes until smooth and slightly thickened.
- Remove from heat. Stir in vanilla and baking soda (mixture will foam).
- Quickly pour toffee mixture over the pretzels and gently toss to coat as evenly as possible.
- Bake for 45 minutes, stirring every 15 minutes to ensure even coating.
- Remove from oven and immediately sprinkle toffee bits over the hot pretzels.
- Let cool completely, then break apart and serve or store.
Notes
- Use pretzel rods for variety or easier dipping.
- Chopped nuts like pecans or almonds add crunch and flavor.
- Drizzle with melted chocolate once cooled for an extra treat.
- Stirring during baking is key to even coating and preventing burning.
- Store at room temperature in an airtight container for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 280
- Sugar: 18g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
