Sweet and Salty Butter Toffee Pretzels You Can't Resist

These Butter Toffee Pretzels beautifully combine sweet and salty flavors for an irresistible snack.

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Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Servings: 10 pieces

Course: Snacks

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pretzel Base

8 ounces Pretzel Snaps Crunchy and square-shaped
1 cup Roasted Peanuts Optional for added flavor

For the Toffee Coating

1 cup Butter Margarine can be substituted
1 cup Brown Sugar Light or dark works great
1/2 cup Corn Syrup Honey or maple syrup can be alternatives
1 teaspoon Vanilla Extract Almond extract can be used instead
1/2 teaspoon Baking Soda Creates a foamy texture
1 cup Heath Bits Optional for extra crunch

Equipment

Medium saucepan
Mixing bowl
Baking sheet
Parchment Paper

Method

Step-by-Step Instructions

Preheat the Oven to 200°F (93°C) and line a baking sheet with parchment paper.
In a medium saucepan, melt 1 cup of butter, then add 1 cup of brown sugar and 1/2 cup of corn syrup. Bring to a boil for 2-3 minutes.
Remove from heat, stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of baking soda.
In a large bowl, combine 8 ounces of pretzel snaps and pour the toffee mixture over, coating thoroughly.
If using, add Heath bits and mix gently.
Spread the coated pretzels on the baking sheet and bake for 45 minutes, stirring every 15 minutes.
Sprinkle chopped roasted peanuts over the pretzels after baking and mix gently.
Allow the pretzels to cool completely before breaking them apart and storing in an airtight container.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container to maintain freshness for up to 2 weeks.

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