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Church Lady Butter Toffee Pretzels

Sweet, buttery pretzels coated in a delicious toffee mixture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces mini pretzel twists
  • 1 cup light brown sugar, packed
  • 1/2 cup salted butter, sliced into pats Use unsalted if you prefer to control salt.
  • 5 tablespoons light corn syrup Keeps the toffee shiny and smooth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Spread the mini pretzel twists in a single layer on a baking sheet.
Making the Toffee
  1. In a saucepan over medium heat, combine the brown sugar, sliced butter, and corn syrup. Stir gently until melted.
  2. Once it starts to bubble, pour the toffee mixture evenly over the pretzels.
  3. Use a spatula to fold and coat the pretzels with the toffee.
Baking
  1. Bake for 10–15 minutes, stirring once or twice for even coating.
  2. Remove from the oven and let cool completely. Toffee will harden into crisp shards.

Notes

Line the baking sheet with parchment paper for easy clean-up. If the toffee is soft after cooling, chill in the fridge for 10–15 minutes to firm it up. For extra crunch, sprinkle some flaky sea salt or chopped toasted pecans on top after baking.