Butter toffee pretzels are the perfect party snack or homemade holiday gift! They’re easy to make and full of sweet, salty, crunchy goodness!

There aren’t many certainties in life, but if you enjoy these butter toffee pretzels, I guarantee you’ll like my cinnamon roll pretzels too!

Why you’ll love this recipe:

In the market for a wonderfully easy, sweet, and salty snack or dessert recipe? These toffee pretzels are for you! Adults and kids cannot stay out of the bowl. Trust me! They’re such a simple snack, yet so hard to keep your hands out of.

Ingredients you’ll need:

Mini pretzel twists
Butter
Brown sugar
Light corn syrup
Baking soda
Vanilla extract
Toffee bits

If you’re a fan of sweet and salty combinations, then you’ll love these butter toffee pretzels. They’re coated in an irresistible toffee mixture and loaded with even more toffee bits. Sweet from all the toffee, salty from the pretzels, and oh-so delicious!

Unlike traditional English toffee, this version doesn’t require a candy thermometer. You’ll start by making a simple homemade toffee sauce that gets poured over pretzels and topped with a bag of toffee bits for extra crunch! The pretzels go into the oven for 1 hour, giving them a stir halfway through so they cook evenly. Simple as that!

How to make the best butter toffee pretzels:

Preheat your oven to 200 degrees F, then line a baking sheet with parchment paper or a silicone mat.
Spread the pretzels into an even layer on your prepared baking sheet and set aside.
In a saucepan over medium heat, combine butter, brown sugar, and corn syrup. Bring the mixture to a boil, then continue boiling for 3-4 minutes.
Remove from the heat, then stir in baking soda and vanilla extract.
Immediately pour the toffee sauce evenly over the pretzels, then sprinkle with toffee bits.
Bake for 1 hour, stirring halfway through to coat each pretzel evenly. Let cool completely before storing or enjoying!

I always love a good sweet and salty snack, and these butter toffee pretzels deliver that perfectly. The toffee becomes caramelized in the oven and creates these addictive toffee clusters on the pretzels that are simply irresistible!

They’re a great treat to satisfy a sweet tooth or gift to family and friends. No matter the time of year, these crunchy, sweet, and salty toffee pretzels are in season. You’re going to love them, and so will everyone else!

My top tips:

PREP YOUR PAN: Make sure to line your sheet pan with parchment paper, wax paper, or a silicone baking mat to prevent any sticking!
PRETZELS: I like using mini pretzel twists for this recipe because they’re the perfect size and thickness for coating in the toffee mixture. Pretzel snaps will work here as well!
TOFFEE SAUCE: Avoid cooking the toffee sauce for too long. Boiling it for 3-4 minutes is what will give the pretzels a perfectly crisp, yet slightly chewy toffee exterior. It’s also important to stir this mixture continuously to prevent any burning.
TOFFEE BITS: There are two options when shopping for your toffee bits: bits o’ brickle or just Heath toffee bits covered in chocolate. Bits o’ brickle are plain toffee bits (without the chocolate coating) and can be a little harder to find, so luckily both options work perfectly here. I find my toffee bits next to the chocolate chips at my grocery store.
COATING THE PRETZELS: You may find it tough to evenly coat the pretzels in the hot toffee sauce and toffee bits without crushing them but remember this doesn’t have to be perfect! The more evenly your pour on the toffee sauce, the easier this step will be.
DON’T SPEED UP THE BAKE: Baking these pretzels at a lower temperature allows the toffee to caramelize onto the pretzels and become perfectly crisp rather than being chewy and sticking to your teeth.
STORING: I recommend storing these toffee pretzels in an airtight container or Ziploc bag at room temperature for the best crunchy texture. Transferring to the fridge or freezer may make them soggy. Let them cool completely before storing, and they will stay crisp for weeks!

Looking for more sweet and salty snacks? Try these out!

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5 from 1 vote