Butter Toffee Pretzels Recipe

Butter toffee pretzels in a dark bowl on the baking sheet.

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5 from 3 votes

This irresistible treat strikes a balance between sweet and savory, making it a crowd-pleasing snack for any occasion.

Prep Time5

Cook Time15

Course: Snack

Cuisine: American

Keyword: pretzels, toffee

Servings: cups

Calories: 578kcal

Author: Leigh Harris

Ingredients

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

Instructions

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

Notes

Work Quickly when drizzling the toffee over the pretzels and sprinkling the toffee bits. Toffee sets up pretty fast!
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.

Nutrition