Description
Sweet and salty buttery toffee-coated pretzels—perfect as a snack or gift.
Ingredients
- 4 cups mini pretzels
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar, packed
- ¼ cup light corn syrup
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 1 cup semisweet chocolate chips
- ½ cup chopped pecans or almonds (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper; spread pretzels in a single layer.
- In a medium saucepan over medium heat, melt butter, brown sugar, and corn syrup—stirring until mixture reaches a gentle boil.
- Allow to boil, stirring constantly, for 3–4 minutes until deep amber and slightly thickened. Remove from heat; stir in vanilla and salt.
- Immediately pour toffee evenly over pretzels, gently tossing to coat.
- Bake for 5–7 minutes, watching carefully—bubbles should form but not burn.
- Remove baking sheet; let rest 2 minutes. Sprinkle chocolate chips evenly over hot toffee pretzels.
- Once chips soften (1–2 minutes), use a spatula or two forks to swirl chocolate over pretzels.
- If using nuts, sprinkle chopped pecans or almonds while chocolate is still warm.
- Allow to cool completely—at room temperature or in fridge—to set the toffee and chocolate.
- Break into clusters and store in an airtight container at room temp for up to 1 week.
Notes
- Use mini or regular-sized pretzels—adjust quantities as desired.
- Watch toffee closely—it can burn fast.
- For extra flavor, dust with flaky sea salt after chocolate sets.
- Store in single layers separated by parchment to prevent sticking.
- No corn syrup? Substitute with ¼ cup honey or golden syrup.