Description
Deliciously sweet and crunchy caramel pretzels coated in a buttery toffee caramel sauce, perfect for snacks or party treats. These butter toffee pretzels offer the perfect balance of salty and sweet with a rich caramel coating that stays crunchy.
Ingredients
Scale
Pretzels
- 8 cups mini pretzel twists
Caramel Sauce
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup light corn syrup
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat the oven and prepare pretzels: Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper. Place the pretzels in a large mixing bowl.
- Make the caramel sauce: In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar, corn syrup, and salt. Bring the mixture to a gentle boil, stirring constantly. Allow it to boil for 3 to 4 minutes without stirring, then remove from heat.
- Add vanilla and baking soda: Immediately stir in the vanilla extract and baking soda—the mixture will bubble and foam slightly, creating a light, aerated caramel.
- Coat the pretzels: Quickly pour the caramel mixture over the pretzels in the bowl and stir gently to coat them evenly with the caramel sauce.
- Bake the coated pretzels: Spread the coated pretzels in a single layer on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure an even caramel coating on all the pretzels.
- Cool and store: Remove the pretzels from the oven and let them cool completely on the baking sheet. Once cooled, break apart any clusters and store the caramel pretzels in an airtight container to maintain crunchiness.
Notes
- Add chopped nuts or drizzle with melted chocolate after baking for an extra treat.
- These caramel pretzels make a great snack or holiday gift.
- Store in an airtight container to keep them crunchy for up to a week.
