Caramel Coated Pretzels (Print Version)
# Ingredients:
01 -
1 bag (about 16 oz) mini pretzel twists, making roughly 10 cups.
02 -
1 cup light brown sugar, packed loosely.
03 -
1/2 cup diced unsalted butter.
04 -
1/4 cup corn syrup (light).
05 -
1 teaspoon pure vanilla extract.
06 -
1/2 teaspoon baking soda.
07 -
1 package Heath toffee bits.
# Instructions:
01 -
Get your oven going at 200°F (93°C). Coat a big roasting pan with non-stick spray, or grab a throwaway one to make cleanup easier.
02 -
Dump your pretzels into the pan and spread them around flat. Put it aside while you work on the sweet coating.
03 -
Mix your brown sugar, butter chunks, and corn syrup in a pot. Heat it up, stirring all the time until it starts bubbling. Keep stirring and let it cook another 5 minutes.
04 -
Take the pot off the heat and stir in your vanilla and baking soda. Don't worry when it foams up like crazy—that's just what happens.
05 -
Drizzle your hot sugar mix all over the pretzels in your pan. Make sure it goes everywhere. Sprinkle half the toffee pieces on top.
06 -
Softly mix up all the pretzels so they get nice and covered with the sweet stuff and toffee bits.
07 -
Stick your coated pretzels in the warm oven for an hour. Stir them every 15 minutes so they don't burn and get evenly covered.
08 -
After baking, put the pretzels on wax paper on your counter. Right away, scatter the rest of your toffee bits over them.
09 -
Wait about an hour until everything cools down and gets hard. Then break them into smaller chunks for snacking or storing.
# Notes:
01 -
You can keep these tasty treats for about a week if you store them in a sealed container at room temp.