Butter Toffee Pretzels Recipe
Butter toffee pretzels coat crisp twists in a caramel-like brown sugar glaze that bakes into a shiny, crunchy shell. They are salty, sweet, easy to package, and particularly good for holiday snack tins.
Jump to Recipe ↓Ingredients
- 8 cups mini pretzel twists
- 1 cup butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 cup toffee bits
Instructions
- Heat oven to 250°F and line a large pan with parchment.
- Boil butter, brown sugar, and corn syrup for 3 minutes.
- Remove from heat and stir in baking soda and vanilla; pour over pretzels.
- Bake 30 minutes, stirring twice, then add toffee bits and cool completely.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Unsalted butter | Salted butter | Reduce any added salt by a small pinch |
| All-purpose flour | Measure-for-measure gluten-free flour | Choose a blend intended for baking |
| Vanilla extract | Almond extract | Use half as much because almond extract is stronger |
Storage & Reheating
Keep butter toffee pretzels in an airtight container for up to 4 days.
For longer storage, freeze individual portions for up to 2 months and thaw at room temperature.
Frequently Asked Questions
How do I know when butter toffee pretzels is ready?
Follow the visual cue in the final instruction and the stated cooking time. Appliances vary, so begin checking a few minutes early.
Can I make butter toffee pretzels ahead?
Yes. Prepare it as directed, cool promptly, and use the storage and reheating guidance above.
Can I double this recipe?
Yes. Double each ingredient evenly; use a larger pan, bowl, or pitcher as needed.
Butter Toffee Pretzels — Quick Card
Prep 10 min · Cook 35 min· Serves 12
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 290 kcal | 3g | 42g | 13g | 410mg |
