Butter Toffee Pretzels (Printable)
Sweet and salty pretzel twists coated in rich buttery toffee with a chocolate drizzle finish.
# What You'll Need:
→ Pretzel Base
01 - 7 oz mini pretzel twists
→ Toffee Coating
02 - 3.9 oz (½ cup) unsalted butter
03 - 3.5 oz (½ cup) light brown sugar
04 - 2 tbsp light corn syrup
05 - ¼ tsp sea salt
06 - ½ tsp vanilla extract
→ Topping
07 - 2.1 oz (⅓ cup) semi-sweet chocolate chips
08 - 1 tsp coconut oil or vegetable oil
09 - Sea salt flakes, for garnish (optional)
# How-To Steps:
01 - Line a large baking sheet with parchment paper and spread the mini pretzel twists in a single even layer across the surface.
02 - In a small saucepan over medium heat, combine the unsalted butter, light brown sugar, light corn syrup, and sea salt. Stir constantly until the mixture comes to a gentle boil.
03 - Continue boiling for 2 to 3 minutes, stirring frequently, until the mixture thickens and turns a deep golden color. Remove from heat and stir in the vanilla extract.
04 - Immediately pour the hot toffee evenly over the pretzel layer. Use a spatula to gently toss and coat as many pretzels as possible.
05 - Allow the coated pretzels to cool for 10 minutes so the toffee can firm up and set properly.
06 - Melt the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl using 20-second bursts, stirring between each interval, until smooth and glossy. Drizzle evenly over the toffee-coated pretzels. Sprinkle with sea salt flakes if desired.
07 - Let the pretzels set completely until the chocolate hardens, then break apart into clusters and serve.
# Expert Advice:
01 -
- The sweet and salty balance is borderline addictive, and you will find yourself reaching for just one more until the entire tray is gone.
- It comes together in under twenty minutes with ingredients you probably already have lurking in your pantry.
02 -
- The toffee sets fast once it leaves the heat, so have your pretzels already spread out and ready before you start the saucepan.
- Stirring too vigorously while the toffee boils can cause crystallization, so keep it gentle and frequent rather than aggressive.
03 -
- If your toffee seizes or looks greasy, you likely had the heat too high, so next time keep it at a steady medium and trust the process.
- A fork dipped in the melted chocolate gives you finer, more controlled drizzle lines than a spoon ever will.