Butter Toffee Pretzels (Printable)

Crunchy pretzels coated in buttery toffee with a touch of sea salt. Sweet, salty, and irresistible.

# What You Need:

→ Pretzels

01 - 6 cups mini pretzels (about 200 g)

→ Toffee Coating

02 - 1/2 cup (1 stick) unsalted butter
03 - 1 cup packed light brown sugar
04 - 2 tablespoons light corn syrup
05 - 1/4 teaspoon sea salt
06 - 1/2 teaspoon vanilla extract

→ Finishing

07 - Flaky sea salt, for sprinkling

# How To Make It:

01 - Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.
02 - Place the mini pretzels in a large mixing bowl and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, and sea salt, stirring frequently until the mixture comes to a gentle boil. Simmer for 2–3 minutes until smooth and consistently bubbling.
04 - Remove the saucepan from heat and stir in the vanilla extract until well combined.
05 - Immediately pour the hot toffee mixture over the pretzels. Using a spatula, gently toss until every pretzel is 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 coating is set and bubbly.
08 - Remove from the oven and immediately sprinkle with flaky sea salt to taste. Allow the pretzels to cool completely on the baking sheet.
09 - Once fully cooled, break apart any clumped clusters and transfer to an airtight container for storage.

# Expert Advice:

01 -
  • The contrast of salty pretzel and buttery sweet toffee is the kind of flavor pairing that makes people close their eyes when they eat.
  • Ten minutes of prep and fifteen minutes in the oven means you can pull these together right before guests arrive and still have time to change your shirt.
02 -
  • Do not walk away from the toffee while it simmers because it goes from perfectly bubbling to scorched in what feels like thirty seconds.
  • The pretzels will seem slightly soft when they come out of the oven, but they crisp up beautifully as they cool so resist the urge to overbake them.
03 -
  • Stir the toffee with a silicone spatula instead of a wooden spoon so you can scrape every last bit of that golden mixture onto the pretzels.
  • Let the baking sheet cool completely before breaking clusters apart because warm toffee sticks to your fingers and leaves messy bare spots on the pretzels.

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