Church Lady Butter Toffee Pretzels
Deliciously crunchy pretzels coated in rich toffee that balance sweet and salty flavors, perfect for family gatherings.
Ingredients
Main Ingredients
- 16 ounces pretzels (small or regular)
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract (ensure it is alcohol-free)
- 1 cup chopped nuts (optional) Use your choice of nuts, can be omitted for nut-free version.
- To taste Sea salt (optional) For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Spread the pretzels evenly on the lined baking sheet. If using chopped nuts, sprinkle them over the pretzels.
- In a saucepan, combine the unsalted butter and sugars over medium heat, stirring often until the mixture boils.
- Continue to boil for 3-4 minutes without stirring, until the sauce thickens and turns a caramel color.
- Remove the toffee sauce from heat and stir in the vanilla extract.
- Carefully pour the toffee sauce over the pretzels, ensuring an even coating.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the toffee is bubbly and golden brown.
- Allow the pretzels to cool completely on the baking sheet before breaking apart into clusters.
Notes
Store in an airtight container at room temperature for up to a week, or freeze in a freezer-safe bag for up to a month.