Description
Crispy, buttery, caramel-kissed pretzels baked to perfection — the ultimate sweet-and-salty snack for holidays or anytime cravings.
Ingredients
Scale
Main Ingredients
- 10 cups mini pretzel twists
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup light corn syrup
- ½ teaspoon baking soda
- 1½ teaspoons pure vanilla extract
- ½ cup toffee bits (e.g., Heath Bits O’ Brickle)
Optional Toppings
- Flaky sea salt
- Melted dark or white chocolate drizzle
Instructions
- Preheat Oven & Prep Tray: Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone mat.
- Make Toffee Coating: In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup. Bring to a gentle boil, then reduce heat and simmer for 3 minutes, stirring occasionally.
- Add Vanilla & Baking Soda: Remove from heat, stir in baking soda and vanilla extract. The mixture will foam — this is expected.
- Coat Pretzels: In a large bowl, pour hot toffee over pretzels. Stir quickly to evenly coat.
- Bake: Spread pretzels on prepared baking sheet in a single layer. Bake for 45 minutes, stirring every 15 minutes.
- Cool: Remove from oven and cool completely on the baking sheet.
- Finish: Optional — drizzle with melted chocolate and sprinkle with sea salt. Let set before storing.
Notes
- For a dairy-free version, use a high-fat vegan butter like Earth Balance.
- Toffee bits are optional — skip or sub with caramel chips if desired.
- Store in airtight containers at room temp for up to 2 weeks or freeze for 3 months.
- Avoid refrigeration to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ~½ cup
- Calories: 190 kcal
- Sugar: 16 g
- Sodium: 270mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: <1g
- Protein: 1 g
- Cholesterol: 20 mg