Caramel Pretzels (Butter Toffee Pretzels)

These CARAMEL PRETZELS are divine! If you're looking for an easy sweet treat, these mini BUTTER TOFFEE PRETZELS are a must-try. These mini toffee pretzels are simple yet addicting...making them the ultimate holiday snack.

Caramel Pretzels (Butter Toffee Pretzels)

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 445kcal

Author: Becky Hardin

These CARAMEL PRETZELS are divine! If you’re looking for an easy sweet treat, these mini BUTTER TOFFEE PRETZELS are a must-try. These mini toffee pretzels are simple yet addicting…making them the ultimate holiday snack.

Print Recipe

Equipment

candy thermometer

Ingredients

4 cups miniature pretzels
1 cup unsalted butter
1 cup granulated sugar
2 tablespoons water
½ teaspoon coarse salt
1/2 teaspoon vanilla extract

Instructions

Heat oven to 200°F and cover a baking sheet with foil. Place a cooling rack over the pan, and spray the rack with nonstick cooking spray. Set aside.
In a medium heavy saucepan, melt the butter, sugar, water and salt over MED-LOW heat. Stir often with a wooden spoon.
Bring the mixture to a boil and turn the heat down to MED-LOW. Bring the mixture to 305°F, remove from the heat and stir in the vanilla.
Working quickly, pour the pretzels into the toffee mixture and stir. Transfer the pretzels, a few at a time (with a toothpick or fork) to the prepared cooling rack/baking tray, laying them side-by-side without touching.
Bake at 200°F for 20-30 minutes to dry out the pretzels and to ensure they won't be sticky. Transfer the pretzels to a cooling rack to completely cool.
Once the toffee pretzels have cooled. Allow the pretzels to sit uncovered, overnight, on the counter. Keep in an airtight jar or bowl.
The pretzels will stay fresh up to 3 weeks.

Nutrition