Description

Butter Toffee Pretzels combine a perfectly sweet and salty flavor with a delightful crunchy texture, making them an irresistible snack. This recipe features mini pretzels coated in a rich homemade butter toffee, baked to golden perfection, and finished with a sprinkle of coarse sea salt for a gourmet touch. Ideal for parties, gifts, or satisfying your snack cravings.

Ingredients

Scale

For Single Batch

½ cup salted butter
1 cup dark brown sugar
1 tsp vanilla extract
1 tsp coarse sea salt
4 cups mini pretzels

For Double Batch

1 cup salted butter
2 cups dark brown sugar
2 tsp vanilla extract
2 tsp sea salt
8 cups mini pretzels

Optional Add-ins & Toppings

½ tsp cinnamon or pumpkin spice (add to toffee mixture)
Melted dark or white chocolate for drizzling
Chopped pecans or almonds (toss with pretzels before baking)
Flaky sea salt (for finishing touch)

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Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures the pretzels won’t stick and helps with easy cleanup.
Make Toffee: In a large pot over medium heat, melt the butter. Stir in the brown sugar continuously until the mixture bubbles and thickens, about 3 to 5 minutes. This step is critical to develop the rich toffee flavor and texture.
Add Vanilla: Remove the pot from heat and stir in vanilla extract carefully, as the mixture may bubble up. This adds aroma and depth to the toffee coating.
Coat Pretzels: Immediately add the mini pretzels to the pot and stir thoroughly to coat every pretzel evenly with the warm toffee mixture.
Bake: Spread the coated pretzels evenly on the prepared baking sheet. Sprinkle with coarse sea salt to enhance the sweet and salty balance. Bake in the preheated oven for 7 to 10 minutes, watching closely to avoid burning the toffee.
Cool: Allow the pretzels to cool completely on the baking sheet so the toffee coating can harden and become crispy. Once cool, break them apart and serve or store in an airtight container.

Notes

For a warm spice twist, add ½ teaspoon cinnamon or pumpkin spice to the toffee mixture before coating the pretzels.
To make the snack more decadent, drizzle with melted dark or white chocolate after baking and cooling.
Toss in chopped pecans or almonds with the pretzels before baking for added crunch and flavor.
Sprinkle flaky sea salt on top once baked for a gourmet finish.
Store in an airtight container at room temperature for up to one week to maintain freshness.