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Butter Toffee Pretzels

Butter Toffee Pretzels: A Sweet Twist on Snack Time Bliss

These Butter Toffee Pretzels are a delightful sweet and salty snack perfect for movie nights and gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee
  • 1 cup unsalted butter Adds rich flavor; helps control saltiness in the final snack.
  • 1 cup brown sugar Imparts sweetness and caramel flavor; dark brown sugar offers a deeper taste.
  • 1/4 cup corn syrup Ensures a smooth toffee consistency and prevents crystallization.
For Flavor Enhancement
  • 1 teaspoon vanilla extract Elevates the flavor profile; use pure for the best results.
  • 1/2 teaspoon baking soda Essential for creating a light texture in the toffee mixture.
For the Pretzel Base
  • 8 cups pretzel snaps The perfect crunchy base; any pretzel form works, but snaps hold the toffee well.
For Extra Crunch
  • 1 cup Heath bits (toffee bits) Adds delightful crunch; feel free to substitute with chocolate or nuts for variety.
  • 1 cup finely chopped roasted peanuts Offers an extra layer of crunch; can be substituted or omitted for a nut-free version.

Equipment

  • Medium Saucepan
  • Baking sheet
  • Parchment paper
  • Large mixing bowl

Method
 

Step-by-Step Instructions for Butter Toffee Pretzels
  1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine 1 cup of unsalted butter, 1 cup of brown sugar, and 1/4 cup of corn syrup. Cook over medium heat, stirring occasionally until the mixture boils. Then reduce the heat and let it simmer for 2-3 minutes until it thickens.
  3. Remove the saucepan from heat and stir in 1 teaspoon of pure vanilla extract and 1/2 teaspoon of baking soda. Be cautious as the mixture will foam up.
  4. In a large mixing bowl, place approximately 8 cups of pretzel snaps. Pour the warm toffee mixture over the pretzels, tossing gently to coat.
  5. Sprinkle in 1 cup of Heath bits and mix thoroughly with the pretzels and toffee.
  6. Spread the coated pretzels evenly onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.
  7. Remove the pretzels from the oven and sprinkle with 1 cup of finely chopped roasted peanuts. Toss to distribute.
  8. Allow the pretzels to cool completely on the baking sheet until the toffee hardens.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Store in an airtight container for up to 1 week or freeze for longer storage.

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