Butter Toffee Pretzels

These Butter Toffee Pretzels come together in one saucepan with 5 ingredients, and there’s no candy thermometer needed. I’ve made them again and again since last year, and a big batch never lasts long at my house.

 

My Easy Butter Toffee Pretzels

I first made these last year after seeing so many versions online. I love a sweet and salty treat, so I had to try them. I tested them several times before I settled on this version.

My family never complained about all the testing, because I kept supplying our new obsession. Now this is the snack I make when I want something quick that everyone will grab by the handful.

For more delicious snack and treat recipes, check out my Rolo Pretzels, Walking Strawberry Pretzel Salad, Carmel Apple Pretzel Bites, and  Christmas Magic Bars.

Why You’ll Love These Butter Toffee Pretzels

• Simple stovetop sauce – the butter and brown sugar come together in one saucepan in just a few minutes, so there is no candy thermometer and no fuss.
• Toffee added twice – half goes on before baking and half goes on right after, so you get toffee melted into the coating and toffee bits that stay crunchy on top.
• Foil-lined pan – cleanup is as easy as tossing the foil once the pretzels are gone.

Butter Toffee Pretzels Ingredients

• Small pretzels – mini pretzels give you plenty of crunch and nooks for the toffee sauce to cling to.
• Salted butter – makes a rich, buttery base. Salted butter adds the salty balance that makes these so addictive.
• Brown sugar – for that deep caramel flavor.
• Vanilla extract – rounds out the sweetness and makes the sauce taste like real toffee.
• Toffee pieces – Heath bits or similar toffee bits adds crunch and extra candy flavor.

Substitutions or Variations (don’t have to include)

• No toffee bits? Unwrap mini Heath bars, place them in a zip top bag, and crush them with a mallet or rolling pin.
• Want extra crunch? Add chopped pecans or almonds along with the toffee pieces.
• Want it even sweeter? Drizzle the cooled pretzels with melted chocolate.
• Prefer a different texture? Use mini twists or waffle pretzels instead of small pretzels.
• Using unsalted butter? Add a small pinch of salt to the sauce so you still get that sweet and salty flavor.

How to Make Butter Toffee Pretzels

1. Prepare the pan. Preheat the oven to 350° F. Line a large baking sheet with aluminum foil. Spread the pretzels in an even layer on the pan and set aside.
2. Make the sauce. Add the butter and brown sugar to a medium saucepan. Cook over medium heat, stirring continuously, until the mixture is melted and comes to a gentle boil. Keep stirring and let it boil for 1 minute. Remove from the heat and stir in the vanilla.

3. Coat the pretzels. Carefully pour the hot mixture over the pretzels. Use a spatula to gently toss and coat them as evenly as you can. Sprinkle half of the toffee pieces over the top.

4. Bake. Bake for 10 minutes, or until the mixture is bubbly.

5. Finish and cool. Right after they come out of the oven, sprinkle the remaining toffee pieces on top. Let the pretzels cool completely on the baking sheet, then break them apart and serve.

What to Serve with Butter Toffee Pretzels

These are great next to my Bacon Wrapped Smokies on a game day spread, or set out with my Ambrosia Salad on a holiday treat table.

Butter Toffee Pretzels FAQs

Can I make butter toffee pretzels ahead of time?

Yes! They are a great make-ahead treat. Make them a day or two before you need them and keep them in an airtight container.

Why is my toffee coating sticky?

The pretzels may not have cooled completely, or they were stored in the refrigerator. Let them cool fully on the pan and keep them at room temperature.

Can I use a different kind of pretzel?

Absolutely. Mini twists and waffle pretzels both work well. Just spread them in a single layer so the sauce coats them evenly.

Can I use unsalted butter?

You can, but I prefer salted butter for the sweet and salty flavor. If you use unsalted, add a small pinch of salt to the sauce.