Butter Toffee Pretzels

The toffee is cooked properly rather than melted: butter, brown sugar, corn syrup and salt are boiled without stirring until a candy thermometer reads 285°F.

Off the heat, vanilla and baking soda go in and the mixture foams up, which lightens it enough to coat eight cups of pretzels evenly before it sets.

How to Make It

1. Everything ready

   Line two rimmed baking sheets with parchment and place the pretzels in a very large heatproof bowl.

2. Toffee started

   Combine the butter, brown sugar, corn syrup and kosher salt in a heavy saucepan. Cook over medium heat, stirring until smooth, then attach a candy thermometer.

3. Boiled to 285°F

   Boil without stirring until the mixture reaches 285°F.

4. Foamed

   Remove from the heat and carefully stir in the vanilla and baking soda. The mixture will foam.

5. Tossed

   Immediately pour the hot toffee over the pretzels and toss carefully with heatproof spatulas until coated.

6. Spread and cooled

   Spread in a single layer on the prepared pans, sprinkle with flaky salt and cool completely before breaking apart.

Success Tips

• Have the pretzels, pans and spatulas ready before the sugar goes on the heat.
• Do not stir once it boils; stirring encourages crystals.
• Spread quickly in one layer; the toffee sets as it cools.

Ingredient Notes

Mini pretzel twists

Eight cups, which need a bowl far larger than they look.

Light corn syrup

A quarter cup, which keeps the toffee from crystallising.

Baking soda

Half a teaspoon, stirred in off the heat to make the toffee foam.

Why This Recipe Works

• Cooking to 285°F gives a coating that hardens crisp rather than staying chewy.
• Baking soda aerates the toffee so it flows around every pretzel.
• Working in one very large bowl means all the pretzels meet the toffee at once.
• Flaky salt over the hot coating balances the sweetness.

Serving Ideas

Break the cooled sheets into clusters and pile them in a bowl.

Storage and Reheating