Salty mini pretzels are smothered in a rich homemade butter toffee sauce, baked to perfection, and tossed with crunchy Heath toffee bits for the ultimate sweet-and-salty snack.
Instructions
1. Preheat Oven & Prep Pan:
Preheat oven to 200°F (95°C). Lightly grease a large roasting pan (disposable works well). Spread the 10 cups of pretzels evenly in the pan and set aside.
2. Make the Toffee Sauce:
In a medium saucepan, combine brown sugar, butter, and corn syrup. Heat over medium until it comes to a boil. Boil for exactly 5 minutes, stirring constantly.
3. Add Vanilla & Baking Soda:
Remove from heat and whisk in vanilla extract and baking soda. The mixture will bubble vigorously.
4. Coat Pretzels:
Pour the hot toffee evenly over the pretzels. Sprinkle half of the Heath toffee bits over the top. Toss thoroughly to coat the pretzels in toffee and bits.
5. Bake:
Bake for 1 hour, stirring every 15 minutes to ensure even coating.
6. Cool & Finish:
Spread the pretzel mixture on a wax paper-lined surface and sprinkle with the remaining Heath toffee bits. Let set for about 1 hour until hardened. Break into clusters and store or package.
