Description
A fast and addictive treat of crunchy pretzels coated with sweet-salty butter toffee, customizable with chocolate and nuts.
Ingredients
Scale
- 3 cups mini pretzels
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper or a silicone mat.
- In a heavy-bottomed saucepan, combine butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring until it reaches 300°F (hard-crack stage).
- Quickly pour the hot toffee over the arranged pretzels on the baking sheet, ensuring even coverage.
- Bake in the preheated oven for 5-7 minutes to finish setting the toffee.
- Remove from oven and sprinkle chocolate chips and pecans over the hot toffee. Allow the chocolate to melt for 2-3 minutes, then spread it evenly with an offset spatula.
- Let the pretzels cool at room temperature for 20-30 minutes until the toffee is set and clusters can be broken apart.
Notes
For a gluten-free version, use certified gluten-free mini pretzels. For a dairy-free option, substitute with vegan buttery spread and dairy-free chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Candy-making
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 200
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg