Pretzel Toffee

Toffee Pretzel Recipe; This recipe uses basic butter toffee poured over pretzels and topped with chocolate.  You’ll love this toffee pretzel recipe!

Pretzel-Toffee-recipeThe hypocrisy is strong around here some days.

Just yesterday, for example, Robb told the way-too-skinny and super active teenage boys that they needed to double their caloric intake if they want to be strong and healthy.

I fully supported this plan.

Then today, he told them they needed to get their jobs done before they could eat lunch.

I also fully supported this plan.

Eat, don’t eat… It’s confusing, I know.

Then I told everyone I would be making snacks, but ended up making candy instead.  What can I say? Life ain’t perfect.

Pretzel-Toffee

Toffee is one of my favorite candies.  Butter + Sugar… what’s not to love?

I wanted to add a little salt to my sweet (salty + sweet is the best flavor combo) so I poured my toffee over pretzels.  It’s actually more subtle than you would think.

But pretzels go great with basically everything, if you ask me.

pretzel-toffee-recipe

I hope I can talk these skinny kids into eating some of this, because while they might need the extra calories, I certainly do not.  Which is not going to stop me from eating them.

That’s not hypocritical, is it?

**UPDATED!!  Due to lots of questions and comments, I have made a short (3-minute) video that shows exactly how to make this toffee, and what it looks like in the process.**

 

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4.0 from 6 reviews
Pretzel Toffee
 
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A simple butter and sugar toffee candy over pretzels.
Author:
Recipe type: Candy
Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 2 cups pretzel pieces
  • 1 cup dark chocolate chips
Instructions
  1. In a heavy saucepan, melt butter. Add sugar, and stir to dissolve.
  2. Continue cooking and stirring over medium high heat until it is the color of a brown paper bag, about 7-10 minutes. (The mixture may separate and look clumped or curdled, and this is fine. The color is a more important indicator than the texture.)
  3. Prepare a sheet pan (I recommend a quarter sheet pan) by lining with parchment paper or a silicone liner, or by generously buttering.
  4. Cover pan in a single layer of pretzels. Pour cooked candy onto pretzels as soon as it reaches the desired color.
  5. Immediately top with chocolate chips. Let chips melt for a few minutes, then use a knife to spread like frosting.
  6. Let candy cool by chilling in fridge for about an hour. Use a large knife to break into pieces.
  7. Store in an airtight container in the fridge or freezer.

 If you enjoy this recipe, you might also enjoy:

Vanilla Bean Pretzel Bark from Home is Where the Cookies Are
Easy Toffee Pretzels from The Tamara Blog
2-Minute Toffee Pretzel Bites from Oh Bite It

Toffee Pretzel Recipe

41 thoughts on “Pretzel Toffee”

  5. Stacy

    Love that sweet-salty thing going on here. Jen! Caramel that includes salt is just about my favorite sweet treat. Scratch that. It is my favorite sweet treat!

    Reply ↓

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  15. Lynn

    I just tried to make this & it didn’t work out. Approx how long does it take to get the “paper bag color”. I think I cooked it to long because it started clumping up. Can you give me some additional direction on this part? I appreciate any assistance. I know this will be great if I just get this part right 🙂

    Reply ↓
    1. Jen Post author

      Lynn, I know I used to be confused about this too. It takes about 7-10 minutes of cooking while stirring constantly to get to the right color. The mixture will separate and look clumpy or curdled, but don’t be alarmed, it is just fine. Once it gets the the desired color, go ahead and take it off the heat and immediately pour it out to cool.

      Keep in mind, too, that the longer it cooks, the harder it gets. If you like hard, crunchy toffee, let it get kind of dark brown. If you like it softer, remove it from the heat while it is still light brown. The color is actually much more important than the texture.

      Reply ↓

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  17. Michelle

    Never got the color of a paper bag like it was supposed to, even went beyond the recommended 7-10 minutes. Didn’t like the white sugar. I have a similar recipe I make with graham crackers instead of pretzels, and it uses brown sugar. The second time I made this, I used brown sugar, and it was much better.

    Reply ↓
    1. Jen Post author

      Laurel, I would really recommend against using Splenda instead of sugar here. They’re just not the same thing. But, it’s candy, it’s supposed to be full of sugar!

      Reply ↓
  19. jennifer

    This recipe did not work out. I stirred forever and achieved the brown paper bag color, but when i went to pour it on the pretzels the sugar just clumped up and didn’t spread at all. I really think you need to give more detailed instructions to your readers, please. Now I’ve just wasted a bunch of ingredients 🙁
    Thanks,
    Bummed Baker

    Reply ↓
  20. Angela

    I just made this today for my daughter’s teacher and bus driver gift. It is so easy to make and so, so good! Thank you!

    Reply ↓
  21. Jenny

    This recipe had potential, but it didn’t work for me. The butter and sugar separated once I achieved the correct color. I poured the mixture on the pretzels and the sugar portion clumped together. I am going to try and salvage the pretzels and sugar that did somewhat work and use them in another recipe. Next time I might try the oven method like I do with club or saltine crackers. Same concept, but cooks to golden brown in the oven instead and doesn’t separate. Thanks though.

    Reply ↓

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  25. Jean

    The problem I had was that the butter never fully mixed in with the sugar. I had a beautiful brown toffee with a moat of butter around it. Your directions were very clear, but I need to make it again to see if I can get it right next time. I did like the suggestion of using brown sugar. Thanks for the recipe.

    Reply ↓
    1. Jen Post author

      Jean, as mentioned in the instructions, it will seem as if the mixture is never fully together. It always looks kind of clumped or curdled, but once it’s poured out and cooled, it should be fine. Good luck!

      Reply ↓
  26. Darcy

    I had issues with this recipe as well. The sugar and butter separated when I got to the right color. I may try brown sugar instead – I’ve found several other similar recipes that call for brown sugar instead. Also, please include what temp to cook the sugar and butter at – I was surprised that the recipe didn’t spell that out. Maybe that’s why I ended up with a messy lump of toffee sitting in a pool of melted butter.

    Reply ↓
  27. Karen Mendenhall

    Very disappointed in this recipe….$10 worth of ingredients in the garbage. I looked up the Saltine Toffee recipe I found last year to try and figure out why it came out beautifully and this one is a flop…sure enough, it was with brown sugar. Please be more precise when giving imgredients because not everybody has money to throw away!

    Reply ↓

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  32. Heather

    My butter and sugar never separated. I cooked for over 10 mins and nothing happened. No separation! Could my butter be too oily maybe??

    Reply ↓
  33. Heather

    I love this recipe! It tastes even better with brown sugar though, and a sprinkle of sea salt on top of the chocolate! 🙂

    Reply ↓

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