Description
A holiday staple combining salty pretzel snaps and rich toffee. Coated with a glossy mixture of butter, brown sugar, and corn syrup, these pretzels are topped with Heath bits and optional roasted peanuts for a sweet-salty crunch. Perfect for gifting or snacking.
Ingredients
16 oz pretzel snaps (square-shaped)
2/3 cup unsalted butter, room temperature
1 1/4 cups packed brown sugar
1/3 cup corn syrup
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 cup Heath bits or sugared coconut flakes
1/4 cup roasted peanuts (optional)
Instructions
Preheat oven to 250°F (120°C)
Melt butter in a large saucepan over medium heat
Add brown sugar and corn syrup, stirring until combined
Remove from heat and stir in vanilla extract
Whisk baking soda into the mixture
Add pretzel snaps to a large bowl and pour toffee sauce over them
Toss until fully coated
Sprinkle Heath bits and peanuts (if using) evenly
Spread pretzels on a large parchment-lined baking sheet
Bake for 45 minutes, stirring occasionally, until sticky and golden
Let cool completely on the pan
Notes
Use pretzel snaps for even coating and crisp texture
For vegan version, omit peanuts and use vegetable shortening instead of butter
Store in an airtight container at room temperature for 2-3 weeks
Nutrition
- Serving Size: 1 pretzel
- Calories: 115
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg