Butter Toffee Pretzels
Ingredients:
10 cups mini pretzel twists (about one 16 oz bag)
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, cubed
1/4 cup light corn syrup
1 tsp vanilla extract
1/2 tsp baking soda
1 (8 oz) bag Heath toffee bits (optional, for extra crunch)
Instructions:
Preheat oven to 200°F (95°C). Lightly grease a large roasting pan or rimmed baking sheet with cooking spray.
Place pretzels in the prepared pan and set aside.
In a medium saucepan, combine brown sugar , butter , and corn syrup . Bring to a boil over medium heat and cook for 5 minutes, stirring constantly.
Remove from heat and stir in vanilla and baking soda —the mixture will bubble up vigorously.
Pour the hot toffee mixture evenly over the pretzels. Sprinkle half of the toffee bits over the top.
Toss gently to coat as many pretzels as possible.
Bake for 1 hour , stirring every 15 minutes to help the toffee coat the pretzels more evenly.
Once done, spread the mixture onto wax or parchment paper to cool completely.
Sprinkle remaining toffee bits over the warm pretzels so they slightly melt and adhere.
Break into clusters once cooled and store in an airtight container.