Ingredients
- Mini Pretzels: One 16-ounce bag provides the salty base for our treat.
- Unsalted Butter: 1 cup (2 sticks), which forms the rich foundation of the toffee.
- Light Brown Sugar: 1 cup, adding sweetness and depth of flavor.
- Light Corn Syrup: 1/4 cup, contributing to the toffee’s smooth texture.
- Vanilla Extract: 1 teaspoon, enhancing the overall flavor profile.
- Baking Soda: 1/2 teaspoon, which helps achieve the desired toffee consistency.
- Toffee Bits: One 8-ounce bag, for an extra layer of crunchy sweetness.
Instructions
- Preparation: Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Arrange the Pretzels: Pour the mini pretzels into a large mixing bowl, setting them aside while you prepare the toffee coating.
- Make the Toffee Mixture: In a medium saucepan over medium heat, combine the unsalted butter, light brown sugar, and light corn syrup. Stir continuously until the mixture reaches a boil. Once boiling, let it continue for 3-4 minutes without stirring to allow the toffee to develop its characteristic flavor.
- Incorporate Vanilla and Baking Soda: Remove the saucepan from heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up slightly, becoming lighter and frothier—this reaction ensures a crisp coating.
- Coat the Pretzels: Immediately pour the hot toffee mixture over the pretzels in the mixing bowl. Use a wooden spoon or spatula to toss the pretzels, ensuring each piece is evenly coated with the toffee.
- Add Toffee Bits: Sprinkle half of the toffee bits over the coated pretzels and gently mix to distribute them throughout.
- Bake the Pretzels: Spread the toffee-coated pretzels in a single layer on the prepared baking sheet. Place them in the preheated oven and bake for 45 minutes, stirring every 15 minutes to promote even baking and prevent sticking.
- Final Touch: After removing the pretzels from the oven, immediately sprinkle the remaining toffee bits over the top. The residual heat will slightly melt the bits, helping them adhere to the pretzels.
- Cool and Serve: Allow the pretzels to cool completely on the baking sheet. Once cooled, break them into clusters and transfer them to a serving bowl or airtight container.
Notes
Monitor the Toffee: Keep a close eye on the toffee mixture as it cooks. Overcooking can lead to a burnt flavor, while undercooking may result in a chewy texture rather than the desired crunch.
Stirring During Baking: Regular stirring during the baking process helps to evenly distribute the toffee coating and prevents the pretzels from clumping together.
Cooling Process: Allow the pretzels to cool completely before breaking them into clusters. This cooling period lets the toffee set properly, ensuring a satisfying crunch with each bite.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 187 kcal
- Sugar: 36 g
- Sodium: 97 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 36 g
- Fiber: 0.01 g
- Protein: 0.2 g
- Cholesterol: 15 mg