Butter Toffee Pretzels (Print version)

Sweet and salty pretzel twists coated in rich buttery toffee with a chocolate drizzle finish.

# What goes in:

→ Pretzel Base

01 - 7 oz mini pretzel twists

→ Toffee Coating

02 - 3.9 oz (½ cup) unsalted butter
03 - 3.5 oz (½ cup) light brown sugar, packed
04 - 2 tbsp light corn syrup
05 - ¼ tsp sea salt
06 - ½ tsp vanilla extract

→ Chocolate Drizzle

07 - 2.1 oz (⅓ cup) semi-sweet chocolate chips
08 - 1 tsp coconut oil or vegetable oil
09 - Sea salt flakes, for garnish (optional)

# Cooking steps:

01 - Line a large baking sheet with parchment paper and spread the mini pretzel twists in a single even layer across the surface.
02 - In a small saucepan over medium heat, combine the unsalted butter, light brown sugar, light corn syrup, and sea salt. Stir constantly until the mixture comes to a gentle boil.
03 - Continue boiling for 2 to 3 minutes, stirring frequently, until the toffee thickens and turns a rich golden color. Remove from heat and stir in the vanilla extract.
04 - Immediately pour the hot toffee evenly over the pretzel layer. Use a spatula to gently toss and coat as many pretzels as possible, ensuring even coverage.
05 - Let the coated pretzels cool for 10 minutes to allow the toffee layer to harden and set properly.
06 - In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil in 20-second bursts, stirring between each interval until smooth and glossy. Drizzle the melted chocolate over the toffee-coated pretzels. Finish with a sprinkle of sea salt flakes if desired.
07 - Allow the pretzels to set completely until the chocolate hardens. Break apart into individual pieces and serve.

# Tips from flavorandfeast:

01 -
  • Sweet, salty, and crunchy all at once, which is basically the holy trinity of snack perfection.
  • The entire thing comes together in twenty minutes with ingredients you probably already have.
  • They look fancy enough for a gift jar but require zero baking skill.
02 -
  • Do not walk away from the toffee while it boils because it can go from golden to burnt in under thirty seconds.
  • The toffee coating will seem too thin when you first pour it, but it firms up as it cools so trust the process.
03 -
  • Wet your spatula slightly before stirring the toffee to help prevent sugar crystals from forming on the sides of the pan.
  • A fork dipped in the melted chocolate gives you a cleaner drizzle than trying to pour it straight from the bowl.

Return