Butter Toffee Pretzels (Print version)

Crisp mini pretzels coated in buttery brown sugar toffee, baked until crunchy, then finished with toffee bits, pecans, and flaky salt.

# Ingredients:

For the pretzels

01 - 1 (16 oz / 450 g) bag mini pretzels
02 - 1/2 cup (113 g) unsalted butter
03 - 1 cup (200 g) packed light brown sugar
04 - 1/3 cup (105 g) light corn syrup
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon baking soda

For topping

07 - 1 cup (160 g) toffee bits
08 - 1/2 cup (55 g) chopped pecans
09 - 1/2 teaspoon flaky sea salt, or to taste

# Instructions:

01 - Preheat the oven to 200 degrees F. Line a rimmed baking sheet with parchment paper and place the pretzels in a large mixing bowl.
02 - Combine butter, brown sugar, and corn syrup in a medium saucepan over medium heat. Stir until melted, then bring to a steady bubble and cook for 2-3 minutes.
03 - Remove the saucepan from the heat. Stir in the vanilla and baking soda. The mixture will foam lightly and turn glossy.
04 - Immediately pour the hot glaze over the pretzels. Fold gently with a spatula until the pretzels are evenly coated.
05 - Spread the coated pretzels on the prepared baking sheet. Sprinkle with toffee bits, pecans, and flaky salt. Bake for 40-45 minutes, stirring once halfway through.
06 - Let the pretzels cool completely on the pan. Break into clusters and store in an airtight container at room temperature.

# Good to know:

01 - Cool completely before storing so the coating stays crisp.
02 - Best eaten within 2 weeks.
03 - Makes about 10 cups of snack mix.

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