Butter Toffee Pretzels (Printable)
Crunchy pretzels baked in a rich, buttery toffee glaze with a hint of vanilla and sea salt.
# What You Need:
→ Pretzels
01 - 6 cups mini pretzels
→ Toffee Coating
02 - 1/2 cup unsalted butter
03 - 1 cup packed light brown sugar
04 - 2 tbsp light corn syrup
05 - 1/4 tsp sea salt
06 - 1/2 tsp vanilla extract
→ Optional Finishing
07 - Flaky sea salt for sprinkling
# Steps:
01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper.
02 - Place the mini pretzels in a large mixing bowl.
03 - In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and sea salt. Bring to a gentle boil, stirring frequently, and simmer for 2–3 minutes until smooth and bubbling.
04 - Remove from heat and stir in the vanilla extract.
05 - Quickly pour the hot toffee mixture over the pretzels. Use a spatula to gently toss until all pretzels are evenly coated.
06 - Spread the coated pretzels in a single layer on the prepared baking sheet.
07 - Bake for 12–15 minutes, gently stirring halfway through, until the toffee is set and bubbly.
08 - Remove from the oven and immediately sprinkle with flaky sea salt, if using. Allow pretzels to cool completely on the baking sheet. Once cooled, break apart any clusters and transfer to an airtight container.
# Expert Hints:
01 -
- The combination of crunchy pretzels and buttery toffee creates a flavor profile that hits every craving spot.
- You only need 15 minutes of active prep time, making it perfect for last minute gatherings.
02 -
- The sugar mixture hardens incredibly fast, so have your bowl of pretzels ready before you start boiling the butter.
- Stirring the pretzels halfway through the baking time is crucial to prevent them from sticking together in one giant slab.
03 -
- A wooden spoon works best for stirring the hot sugar because it does not conduct heat like metal does.
- If your pretzels seem soggy after baking, put them back in for a few extra minutes to dry them out.