Butter Toffee Pretzels (Printer-friendly)

Sweet, crunchy pretzels coated in a buttery toffee layer and finished with flaky sea salt.

# What You'll Need:

→ Pretzels

01 - 6 cups mini pretzels (about 200g)

→ Toffee Coating

02 - 1/2 cup unsalted butter (115g)
03 - 1 cup packed light brown sugar (200g)
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 baking sheet with parchment paper.
02 - Place the mini pretzels in a large mixing bowl and set aside.
03 - In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and sea salt. Bring to a gentle boil, stirring frequently, and simmer for 2 to 3 minutes until smooth and bubbling.
04 - Remove the saucepan from heat and stir in the vanilla extract until well combined.
05 - Quickly pour the hot toffee mixture over the pretzels. Use a spatula to gently toss until all pretzels are evenly coated.
06 - Spread the coated pretzels in a single layer on the prepared baking sheet.
07 - Bake for 12 to 15 minutes, gently stirring halfway through, until the toffee is set and bubbly.
08 - Remove from the oven and immediately sprinkle with flaky sea salt if desired.
09 - Allow pretzels to cool completely on the baking sheet. Once cooled, break apart any clusters and transfer to an airtight container.

# Expert Tips:

01 -
  • The sweet and salty balance is dangerously addictive, and you will find yourself making excuses to walk past the kitchen just to grab another handful.
  • It takes barely any effort for something that tastes like you spent hours, which makes it my go to when I need to impress without stress.
02 -
  • Stir the toffee constantly once it starts boiling because brown sugar can scorch in seconds and ruin the entire batch with a bitter taste.
  • Work quickly when coating the pretzels because the toffee sets fast and you do not want uneven patches or giant clumps that never fully crisp.
03 -
  • Use a light colored saucepan so you can see the exact color of the toffee and catch it before it darkens too much.
  • Let the pretzels cool completely before storing, because even a little warmth will create steam and turn them soggy in the container.

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