Description
This delicious toffee-coated mini pretzels recipe combines the salty crunch of mini pretzels with a rich, buttery toffee sauce for a perfect sweet and salty treat. Baked low and slow, these coated pretzels develop a crisp texture and caramelized flavor that makes them an irresistible snack or party treat.
Ingredients
Scale
For the Toffee Sauce
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
For the Coating
- 10 cups mini pretzels
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat to make cleaning easier and to prevent the pretzels from sticking.
- Prepare the Toffee Sauce: In a medium saucepan over medium heat, melt 1 cup unsalted butter. Once melted, add 2 cups packed brown sugar and 1/2 cup light corn syrup. Stir constantly until the mixture starts to boil, then allow it to boil for 5 minutes without stirring. Remove the pan from the heat and immediately stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. The mixture will foam up, which is a good indication that it’s ready.
- Coat the Pretzels: Place 10 cups of mini pretzels in a large mixing bowl. Pour the hot toffee sauce over the pretzels, gently stirring to ensure every pretzel piece is evenly coated with the toffee mixture.
- Bake: Spread the coated pretzels evenly on the prepared baking sheet. Bake in the preheated oven for 45 minutes, stirring carefully every 15 minutes to maintain an even coating and prevent burning.
- Cool and Serve: Remove the baking sheet from the oven and allow the pretzels to cool completely. If the pretzels stick together, gently break them apart once cooled. Serve and enjoy your sweet and salty homemade toffee pretzels!
Notes
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Stirring every 15 minutes during baking is crucial to evenly coat the pretzels and avoid burning the toffee.
- Allow the toffee sauce to foam when baking soda is added—that foam is essential for texture.
- Store pretzels in an airtight container once completely cooled to maintain crispness.
