Butter Toffee Pretzels (Printable version)

Crispy pretzels enrobed in buttery toffee with a chocolate drizzle. Sweet, salty, and irresistible.

# What You'll Need:

→ Pretzel Base

01 - 7 oz mini pretzel twists

→ Toffee Coating

02 - 4 oz (½ cup) unsalted butter
03 - ½ cup light brown sugar
04 - 2 tbsp light corn syrup
05 - ¼ tsp sea salt
06 - ½ tsp vanilla extract

→ Chocolate Topping

07 - 2 oz (⅓ cup) semi-sweet chocolate chips
08 - 1 tsp coconut oil or vegetable oil
09 - Sea salt flakes for garnish

# Directions:

01 - Line a large baking sheet with parchment paper and spread the mini pretzels in an even single layer across the surface.
02 - In a small saucepan over medium heat, combine the butter, brown sugar, corn syrup, and sea salt. Stir constantly until the mixture comes to a gentle boil.
03 - Continue boiling for 2 to 3 minutes, stirring frequently, until the mixture thickens and turns a rich golden color. Remove from heat and stir in the vanilla extract.
04 - Immediately pour the hot toffee evenly over the pretzels. Use a spatula to gently toss and coat as many pretzels as possible.
05 - Allow the coated pretzels to cool for 10 minutes so the toffee can firm up and set.
06 - Melt the chocolate chips and oil together in a microwave-safe bowl in 20-second bursts, stirring between each interval until smooth. Drizzle the melted chocolate over the toffee-coated pretzels and sprinkle with sea salt flakes if desired.
07 - Let the pretzels set completely before breaking them apart into individual pieces and serving.

# Expert advice:

01 -
  • The sweet and salty combo hits every craving at once, and people genuinely cannot walk past the bowl without grabbing another handful.
  • It takes twenty minutes from pantry to plate, which means you can throw it together right before guests arrive and still look like you planned it for days.
02 -
  • Walk away from the toffee even once and it will scorch, so keep that spoon moving and your phone out of reach.
  • The toffee continues to cook from residual heat after you remove the pan, so pull it slightly before you think it looks done.
03 -
  • Set a timer for the boiling step because 30 seconds too long is the difference between perfect toffee and a bitter mess you have to start over.
  • Parchment paper is nonnegotiable here since wax paper will fuse right into the toffee and ruin the whole batch.

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