Butter Toffee Pretzels (Print Version)
# Ingredients:
01 -
1 cup of light brown sugar, slightly packed.
02 -
10 cups of small pretzel twists (about one 450g bag).
03 -
1/2 cup of butter, unsalted and cut into pieces.
04 -
1 teaspoon of vanilla essence.
05 -
1/2 teaspoon of baking soda.
06 -
1/4 cup of golden syrup.
07 -
One bag of pieces of toffee (similar to the French caramel éclats).
# Instructions:
01 -
Set your oven to 93°C (200°F) and let it heat up. Use non-stick spray to coat a big roasting pan lightly or grab a disposable one to make cleanup quicker.
02 -
Dump the pretzels into the roasting pan and spread them evenly. Set the pan aside while you focus on making the toffee coating.
03 -
Combine the butter cubes, golden syrup, and brown sugar in a medium pot. Put it on medium heat and stir constantly until it begins to bubble. Let it boil for around 5 minutes while continuing to stir.
04 -
Take the pot off the stove and whisk in the vanilla essence and baking soda. Be prepared—this will cause the mixture to foam. It’s all part of the process!
05 -
Pour the hot toffee mixture carefully over the pretzels in the pan so they’re coated evenly. Sprinkle half of the toffee caramel éclats on top.
06 -
Give the pretzels a gentle toss to ensure the coating and bits mix up evenly.
07 -
Place the pan into your preheated oven and bake for 1 hour. Take them out every 15 minutes to stir, so the toffee doesn’t stick or burn.
08 -
After baking, move the pretzels to a surface covered with wax paper. Immediately scatter the remaining toffee éclats on top.
09 -
Leave the pretzels to cool completely (about one hour). Then break them apart into bite-size clusters for snacking or storing.
# Notes:
01 -
Store these crunchy pretzels in an airtight container at room temperature, and they’ll stay fresh for a week.