If you love bold snack mixes with serious crunch, these sweet and salty butter toffee pretzels are about to steal the spotlight. Crisp mini pretzels get drenched in a rich, homemade butter toffee, slowly baked for deep flavor, then finished with crunchy Heath toffee bits for extra indulgence. Every bite delivers the perfect balance of salty, buttery, and caramel sweetness. Ideal for holiday treats, party snacks, edible gifts, or late-night cravings, this easy homemade recipe creates a bakery-style snack that disappears faster than you expect.
Sweet & Salty Butter Toffee Pretzels
Ingredients
| Ingredient | Quantity |
|---|---|
| Mini pretzel twists | 10 cups (1 bag, 16 oz) |
| Light brown sugar, packed | 1 cup |
| Unsalted butter, cubed | ½ cup (1 stick) |
| Light corn syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Baking soda | ½ tsp |
| Heath toffee bits | 1 bag |
Instructions
Preheat Oven and Prepare Pan
Set the oven to 200°F (95°C). Lightly grease a large roasting pan and spread the pretzels out evenly inside.
Make the Toffee Sauce
In a medium saucepan, add the brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it boil for exactly 5 minutes.
Add Vanilla and Baking Soda
Remove the saucepan from the heat and whisk in the vanilla and baking soda. The mixture will foam and expand quickly.
Coat the Pretzels
Pour the hot toffee over the pretzels. Sprinkle half of the toffee bits on top and toss thoroughly to coat every piece.
Bake
Bake for 1 hour, stirring every 15 minutes to ensure even coating and crispness.
Cool and Finish
Spread the pretzels onto wax paper and immediately add the remaining toffee bits. Let cool for about 1 hour until fully set, then break into clusters and serve.
