Butter Toffee Pretzels (Print View)
Crunchy pretzels wrapped in buttery toffee with sea salt. An irresistible sweet and salty snack ready in minutes.
# What You Need:
→ Pretzels
01 - 6 cups mini pretzels (about 200 g)
→ Toffee Coating
02 - 1/2 cup unsalted butter (115 g)
03 - 1 cup packed light brown sugar (200 g)
04 - 2 tbsp light corn syrup (30 ml)
05 - 1/4 tsp sea salt
06 - 1/2 tsp vanilla extract
→ Finishing
07 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper.
02 - Place the mini pretzels in a large mixing bowl and set aside.
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 the saucepan from heat and stir in the vanilla extract until well combined.
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 even 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 to taste.
09 - Allow pretzels to cool completely on the baking sheet. Once cooled, break apart any clusters and transfer to an airtight container.
# Expert Tips:
01 -
- The sweet and salty balance is downright addictive, and you will find yourself reaching for just one more every single time.
- It requires exactly one saucepan and one baking sheet, which means cleanup is almost nonexistent.
02 -
- Work quickly once the toffee comes off the heat because it thickens fast and gets harder to distribute evenly.
- Do not skip stirring halfway through baking or the pretzels on the edges will burn while the center ones stay soft.
03 -
- Gently warm your mixing bowl before adding the hot toffee so the coating stays fluid longer and coats more evenly.
- Parchment paper is nonnegotiable here because foil or an unlined pan will fuse with the toffee and ruin the whole batch.