Butter Toffee Pretzel Clusters (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 cups mini pretzel twists (one 16 oz bag)
02 -
1 cup lightly packed light brown sugar
03 -
1/2 cup unsalted butter, cubed
04 -
1/4 cup light corn syrup
05 -
1 tsp vanilla extract
06 -
1/2 tsp baking soda
07 -
1 bag Heath toffee bits
# Instructions:
01 -
Preheat the oven to 200°F. Lightly grease a large roasting pan with cooking spray. Place the pretzels into the prepared pan and set aside.
02 -
In a medium saucepan, combine the brown sugar, cubed butter, and corn syrup. Bring to a boil over medium heat, stirring constantly. Continue boiling for 5 minutes. Remove from heat and whisk in the vanilla extract and baking soda. The toffee will bubble violently, which is normal.
03 -
Pour the hot toffee mixture evenly over the pretzels in the roasting pan. Sprinkle half the bag of toffee bits over the pretzel mixture. Toss well to coat evenly.
04 -
Bake the coated pretzels for 1 hour, stirring every 15 minutes to ensure even coating. Once done, remove the roasting pan from the oven.
05 -
Spread the baked pretzel mixture onto a wax paper-lined countertop. Immediately sprinkle with the remaining toffee bits and allow to set and harden for about 1 hour. Once fully set, break into smaller clusters as desired.
# Notes:
01 -
For easier cleanup, consider using a disposable roasting pan.
02 -
If you prefer smaller clusters, break pretzels into bite-sized pieces before coating in the toffee mixture.