Church Lady Butter Toffee Pretzels (Print-Friendly Version)
Mini pretzels coated in buttery toffee, blending sweet crunch and salty flavor. Perfect for sharing.
# Ingredients You’ll Need:
→ Base
01 -
1 bag (16 ounces) mini pretzel twists
→ Toffee Mixture
02 -
1 cup (2 sticks) unsalted butter
03 -
1 cup packed light brown sugar
04 -
1/2 teaspoon vanilla extract
05 -
1/2 teaspoon baking soda
# How to Make It:
01 -
Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or aluminum foil.
02 -
Evenly spread the mini pretzel twists across the prepared baking sheet.
03 -
In a saucepan over medium heat, melt unsalted butter and light brown sugar together. Stir continuously as the mixture comes to a gentle boil.
04 -
Allow the butter and sugar mixture to boil gently for 2 minutes, stirring constantly to prevent burning.
05 -
Remove the saucepan from heat. Stir in vanilla extract and baking soda; mixture will bubble vigorously.
06 -
Promptly pour the hot toffee mixture over the pretzels and toss until pretzels are evenly coated.
07 -
Bake in the oven for 30 minutes, pausing every 10 minutes to stir and ensure even coating.
08 -
Remove from the oven and let the pretzels cool completely on the baking sheet. The toffee will harden as it cools.
09 -
Once cooled and set, break apart the coated pretzels and transfer to an airtight container for storage.
# Extra Suggestions:
01 -
Stir the pretzels several times during baking to achieve an even, crunchy coating.