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Pieces of pretzel toffee coated in chocolate and caramel with crunchy toffee bits

Pretzel toffee recipe

Crunchy mini pretzels coated in buttery brown sugar toffee and English toffee bits for an irresistible sweet-and-salty snack.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings: 12
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 16 ounces mini pretzels
  • ½ cup butter (1 stick), cut into pieces
  • 1 cup packed brown sugar
  • ¼ cup light corn syrup
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon baking soda
  • 8 ounces English toffee bits, divided

Method
 

  1. Preheat the oven to 200°F. Line a large baking sheet with parchment paper and spread the pretzels evenly over it.
  2. Add the butter, brown sugar, and light corn syrup to a large saucepan over medium heat.
  3. Bring the mixture to a boil and stir continuously for 5 minutes.
  4. Remove from the heat and carefully stir in the vanilla extract.
  5. Add the baking soda and stir until combined. The mixture will bubble up, so use caution.
  6. Quickly pour the hot toffee mixture over the pretzels and sprinkle half of the toffee bits over them.
  7. Bake for 1 hour, stirring the pretzels every 15 minutes.
  8. Sprinkle the remaining toffee bits over the pretzels and bake for another 5 minutes. Remove from the oven and cool completely.
  9. Cool completely, then break into pieces and serve.

Notes

  • Use a large saucepan because the baking soda causes the hot mixture to foam.
  • Mini pretzels work best, but pretzel twists can also be used.
  • Stirring every 15 minutes helps distribute the toffee coating evenly.
  • Allow the pretzels to cool completely before storing.
  • Store in an airtight container at room temperature in a cool, dry place.