If you’re looking for the perfect mix of sweet and salty, then I have just the recipe for you. These Butter Toffee Pretzels have a perfect balance of rich caramel flavor and crunchy peanuts and pretzels. One of those delicious combinations that leaves you wanting more! Luckily, they’re super easy to make so you can whip up a batch whenever the craving strikes. Let’s go over how they’re made!
You’ll start out by making a simple homemade caramel sauce with butter, brown sugar, and corn syrup. The mixture will boil for just a couple minutes and then it gets poured over the pretzels. Give them a good toss to evenly coat them, then mix in a bag of toffee bits. You’ll then transfer the mixture onto a parchment-lined baking sheet and pop them in the oven for 45 minutes, giving them a stir halfway through so they cook evenly.
The final step is dusting the hot pretzels with some finely chopped peanuts. This adds a delicious crunch and nutty flavor that you can’t beat. Let the pretzels cool and then bag them up or keep them in a large airtight container so they’re nice and fresh. They make the perfect late night snack, holiday gift, or sweet indulgence. Give the recipe a try and let us know how you like it!
Butter Toffee Pretzels
10m prep time
45m cook time
- 1 (16 oz) bag pretzel snaps
- ⅔ cup butter
- 1 ¼ cup brown sugar
- ⅓ cup corn syrup
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- 1 (8 oz) bag heath bits
- ¼ cup roasted peanuts, finely chopped
- Preheat oven to 200 degrees F and line a baking sheet with parchment paper.
- In a small saucepan, heat brown sugar, butter, and corn syrup until it reaches a boil. Continue boiling for 2-3 minutes, then remove from heat.
- Mix in baking soda and vanilla extract.
- Add pretzels to a large bowl and pour sauce over the top and mix until evenly coated. Stir in heath bits.
- Transfer pretzels to the prepared baking sheet and bake for 45 minutes, stirring halfway through.
- Remove pretzel from oven and sprinkle with finely chopped peanuts, toss to combine.
- Allow pretzels to cool and break into pieces. Store in an airtight container.
Recipe adapted from Bakingyouhappier.com