Ingredients
Ingredients
- 1 cup butter (2 sticks)
- 9 cups mini pretzels twists (about 12 oz)
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Make the caramel: In a medium saucepan over medium heat, combine the butter and brown sugar. Stir continuously as the mixture melts and begins to boil, cooking for 3–5 minutes until the caramel is smooth and creamy.
- Add flavor: Remove the saucepan from heat, then stir in the baking soda and vanilla extract. The mixture will foam slightly, which is a sign that the reaction is occurring properly.
- Coat pretzels: Place the mini pretzels in a large bowl, then pour the hot caramel mixture over them. Gently stir to coat all pretzels evenly while being careful not to break them.
- Spread and cool: Transfer the coated pretzels to a parchment-lined baking sheet, spreading them out in a single layer. Allow them to cool completely at room temperature or refrigerate until the toffee sets firmly.
- Serve: Once cooled and set, break apart the toffee-coated pretzels as needed and enjoy. They make a delicious snack on their own, or can be added as crunchy toppings to ice cream sundaes and yogurt parfaits.
Notes
- For a firmer toffee, refrigerate the pretzels until fully set before serving.
- Store in an airtight container at room temperature for up to one week to retain freshness and crunch.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- Be cautious while pouring and stirring the hot caramel as it can cause burns.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack/Dessert
- Method: Stovetop
- Cuisine: American
