Description

Butter Toffee Pretzels are an irresistible snack combining the perfect balance of sweet, salty, and buttery flavors. These crunchy mini pretzels are coated in a rich homemade toffee made from butter and dark brown sugar, enhanced with vanilla extract and coarse sea salt, then baked to crispy perfection. Ideal for parties, gifting, or satisfying snack cravings, these toffee-coated pretzels are totally addictive and easy to prepare.

Ingredients

Scale

Classic Butter Toffee Pretzels

½ cup salted butter
1 cup dark brown sugar
1 tsp vanilla extract
1 tsp coarse sea salt
4 cups mini pretzels

Double Batch with Twists (Serves 16)

1 cup salted butter
2 cups dark brown sugar
2 tsp vanilla extract
2 tsp coarse sea salt
8 cups mini pretzels
Optional: ½ tsp cinnamon or pumpkin spice (added to toffee mixture)
Optional: melted dark or white chocolate for drizzling
Optional: chopped pecans or almonds (toss in before baking)
Optional: flaky sea salt (for finishing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Make Toffee: In a large pot over medium heat, melt the butter completely. Add the dark brown sugar and stir constantly as the mixture heats. Continue stirring until the mixture bubbles and thickens, about 3 to 5 minutes, creating a smooth toffee base.
Add Vanilla: Remove the pot from heat and stir in the vanilla extract carefully, as the mixture may bubble up.
Toss with Pretzels: Add the mini pretzels to the pot and stir thoroughly to coat each pretzel evenly with the hot toffee mixture. If desired, sprinkle in cinnamon or pumpkin spice at this stage for added flavor.
Bake Pretzels: Spread the coated pretzels in an even layer on the prepared baking sheet. Sprinkle the top with the coarse sea salt. Bake in the preheated oven for 7 to 10 minutes while watching carefully to avoid burning the toffee coating.
Cool & Finish: Remove from the oven and allow the pretzels to cool completely on the pan. This step is crucial for the toffee coating to set properly. Once cooled, break apart any clumps and, if desired, drizzle melted dark or white chocolate over the pretzels and finish with flaky sea salt or toss in chopped nuts before baking for extra crunch. Serve or store in an airtight container.

Notes

Watch closely during baking to prevent the toffee from burning.
For a spiced flavor, add cinnamon or pumpkin spice to the toffee mixture before coating the pretzels.
Drizzling with melted chocolate and adding nuts can elevate the flavor and texture.
Store cooled pretzels in an airtight container to maintain freshness for up to one week.
Use parchment paper for easy cleanup and to prevent sticking.