Ingredients
Scale
- 4 cups mini pretzels
- 1 cup unsalted butter (2 sticks)
- 2 cups packed brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Bring mixture to a boil, stirring constantly. Let the mixture boil for 3 minutes without stirring.
- Remove from heat and stir in vanilla extract, then pour the hot toffee sauce over the pretzels in a large mixing bowl, gently tossing to coat evenly.
- Spread the coated pretzels on the prepared baking sheet in an even layer. Sprinkle chopped pecans on top if using.
- Bake for 10-15 minutes, stirring halfway through to ensure even coating and baking.
- Remove from oven and let cool completely on the baking sheet before breaking into clusters.
Notes
Store in an airtight container at room temperature. For a nuttier variety, replace pecans with walnuts or leave out nuts for a simpler treat. Be careful when pouring hot toffee sauce to avoid burns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Snack
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg