These homemade Butter Toffee Pretzels are sweet, salty, crunchy, and hard to resist! Perfect for gifting or snacking any time of the year.
Why You’ll Love These
- Simple to Make – This simple butter toffee pretzels recipe only requires 5 ingredients and comes together in a flash.
- Taste and Texture – They are sweet, salty, crunchy perfection!
- Gifting or Snacking – They make a great holiday gift for friends, neighbors, and family. Or they are the perfect snack for any time of the year.
- Granulated Sugar – Sugar is the primary sweetener in this toffee pretzel recipe.
- Unsalted Butter – Butter adds a rich, creamy flavor to the toffee. It also contributes to the smooth texture.
- Corn Syrup and Water – We like the added molasses flavor in dark corn syrup but you can use light corn syrup if desired. Corn syrup helps prevent the sugar from crystallizing, ensuring a smooth texture in the toffee.
- Pretzels – We like to use the 16 oz bag of Synders Snaps style pretzels, they give more surface area for the toffee to adhere. But you can use mini pretzels or pretzel wheels as well.
- Heath Toffee Bits – This is optional but adds to the toffee taste and texture.
How to Make Toffee Pretzels
I have tried other recipes that require stirring the pretzels in a large bowl with the toffee mixture poured over them. This created a big mess! The toffee cools off too quickly and leaves large clumps of toffee that won’t stick to the pretzels.
I’ve also tried baking the toffee pretzels in a 200-degree oven after coating them but the toffee never melted enough to evenly coat the pretzels. And the toffee was rock hard after baking!
And I will personally never individually dip each mini pretzel in boiling toffee and let it cool on a baking sheet. That’s just me being lazy and fear of burning myself.
So boiling the toffee and drizzling it over the pretzels in a single layer is the winner!
- Use a candy thermometer to determine the temperature of the toffee while cooking. Or you can drop a bit of the hot toffee over ice cubes, if it firms up immediately it’s done cooking.
- Use your favorite pretzels. We love the pretzel snaps or pretzel wheels for more toffee coverage.
- Work quickly when drizzling the toffee over the pretzels and sprinkling the toffee bits. Toffee sets up pretty fast! Or if you like you can slowly and carefully pour the toffee mixture evenly over the pretzels.
- You can also sprinkle some finely chopped nuts over the warm toffee if desired. Such as peanuts, pecans, walnuts, or almonds.
- You don’t have to let them cool completely before breaking them. In fact, it’s best if they are still slightly soft. They break into individual pretzels better when the toffee is still a little soft.
These butter toffee pretzels will keep for weeks in an airtight container or bag, which makes them great for making ahead for a party or potluck.
You can freeze these but I don’t recommend it. The texture changes after thawing.
More Candy Recipes
Butter Toffee Pretzels Recipe
- 1 cup Unsalted butter
- 1 1/3 cups Granulated sugar
- 3 tbsp Water
- 1 tbsp Dark corn syrup or light corn syrup
- 16 oz Mini pretzels (or Snaps or Wheels)
- 1 cup Heath Toffee Bits (up to 1 1/2 cups) optional
- Line two large baking sheets with parchment paper. Arrange the pretzels in a single layer on each sheet pan.16 oz Mini pretzels
- Combine the butter, sugar, corn syrup, and water in a heavy saucepan. Bring it to a boil, stirring constantly, and cook until it reaches 300 degrees F. Once it reaches temperature remove it form the heat.1 cup Unsalted butter, 1 1/3 cups Granulated sugar, 1 tbsp Dark corn syrup, 3 tbsp Water
- Working quickly drizzle the toffee over the pretzels while intermittently sprinkling the toffee bits over, while the toffee is still hot and not set up. Let them cool just a little and then break into pieces.1 cup Heath Toffee Bits
You don’t have to let them cool completely before breaking them. In fact, it’s best if they are still slightly soft. They break into individual pretzels better when the toffee is still a little soft. Storage – These will keep for weeks stored in an airtight container or bag.