Butter Toffee Pretzels
I have racked my brain trying to think of a few words to honor my Butter Toffee Pretzels. All words failed until Sonnet 43 by Elizabeth Barrett Browning came to mind, so of course, I had to write my own version of Mrs. Barrett’s sonnet…
Similar to a Sonnet (No. 1)
Butter Toffee Pretzels
How do I love thee, Butter Toffee Pretzels,
Let me count the ways.
I love thee to the depth and breadth and height
My stomach can stretch,
after I’ve eaten more than I should of these little mor-zels.
By: Susie “Barrett Browning” Gall
…my upmost apology to Elizabeth Barrett Browning for adulterating her most beautiful poems.
These easy pretzels are just that…easy. They are also a terrific mix of sweet & salty that seems to be my (and everyone else’s) favorite food combination these days. “Sweet and salty” is one of my strongest cravings. Thankfully, I can find the remedy to my cravings with Butter Toffee Pretzels, Salted Toffee Oyster Crackers, Salted Caramel Apple Pie and The Cookie Rookie’s Sweet & Spicy Bacon Wrapped Tater Tots.
Whew and Yum!!
To make Butter Toffee Pretzels, just dip pretzels in a basic butter toffee mixture, fish the pretzels out of the butter toffee, and place them on a cooling rack to dry. Voila! Sweet & salty perfection! The only tricky part is being sure to bring the toffee mixture to 305°F (hard crack) on a candy thermometer. If the temperature doesn’t reach the “hard crack” mark, the coating on the pretzels will end up a little sticky.
It takes a little patience waiting for the mercury to climb to 305°F on a candy thermometer, so take advantage of the slight pause in your day and study up on Mrs. Browning’s most-loved…
How Do I Love Thee, Let Me Count The Ways. (Sonnet 43)
How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
My soul can reach, when feeling out of sight
For the ends of Being and ideal Grace.
I love thee to the level of everyday’s
Most quiet need, by sun and candle-light.
I love thee freely, as men strive for Right;
I love thee purely, as they turn from Praise.
I love thee with the passion put to use
In my old griefs, and with my childhood’s faith.
I love thee with a love I seemed to lose
With my lost saints – I love thee with the breath,
Smiles, tears, of all my life! – and, if God choose,
I shall but love thee better after death.
After reading this beautiful sonnet again, I can (somewhat) honestly say it describes my love for Butter Toffee Pretzels perfectly:–)
Thank you Becky Gall Hardin (The Cookie Rookie).
Once again, your photography showcases my creations beautifully.
Butter Toffee Pretzels
Ingredients
- 4 cups miniature pretzel twists
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons water
- ½ teaspoon coarse salt
- 1/2 teaspoon vanilla extract
Instructions
Heat oven to 200°F and cover a baking sheet with foil. Place a cooling rack over the pan, and spray the rack with nonstick cooking spray. Set aside.
- In a medium heavy saucepan, melt the butter, sugar, water and salt over MED-LOW heat. Stir often with a wooden spoon.
- Bring the mixture to a boil and turn the heat down to MED-LOW. Bring the mixture to 305°F, remove from the heat and stir in the vanilla.
Working quickly, pour the pretzels into the toffee mixture and stir. Transfer the pretzels, a few at a time (with a toothpick or fork) to the prepared cooling rack/baking tray, laying them side-by-side without touching.
Bake at 200°F for 20-30 minutes to dry out the pretzels and to ensure they won't be sticky. Transfer the pretzels to a cooling rack to completely cool.
Once the toffee pretzels have cooled. Allow the pretzels to sit uncovered, overnight, on the counter. Keep in an airtight jar or bowl.
- The pretzels will stay fresh up to 3 weeks.
- Enjoy!
Recipe Notes
A candy thermometer is necessary for making this recipe.
Debbie Kupka
How much vanilla for the butter toffee pretzels?Susie Gall
1/2 teaspoon. Thanks so much.Cindy H
Hi Susie! These are perfect for my family Christmas gathering! I have all the ingredients. They sound super easy. And best of all…they sound DELICIOUS! One question for you….How much vanilla? Thank you!Susie Gall
Hello Cindy and thanks for the sweet comment. The recipe should have said 1/2 teaspoon vanilla extract. I'm so sorry I left that out. Thanks for visiting Simply Sated.Bridget
How,much vanilla do you use?Susie Gall
Hello Bridget, use 1/2 teaspoon vanilla extract. I have corrected the recipe to reflect the addition. Thanks so much!Marion Steiger
This doesn't say how much vanilla to use.Susie Gall
1/2 teaspoon. Thank you, and I'm so sorry i left the amount out of the recipe.Albert Bevia
Just came here from your daughters blog, these pretzels look amazing! Making these with my kids on the weekend! amazing recipe :)Sonia Schott
Hello- the pictures enticed me to make this treat for my book group. I make mountains of caramel corn every fall and baking the caramel corn low in the oven is necessary for drying out the "toffee" .I felt I needed to also bake these pretzels at 200 F for 20- 30 min to dry out the toffee, so they would not be sticky. They are delicious and beautiful, but recommend adding the dry out step. Bringing them to my book group tonight for all to enjoy Thanks for the recipe.Susie Gall
Hello Sonia, I'm so glad you made the Butter Toffee Pretzels and took the time to give some great advice. Your suggestion is fantastic and I will certainly add the dry-out step to the recipe. I haven't made toffee (except for these and the toffee crackers, so I don't have a ton of experience in this category.) I haven't had issues with this recipe, but some have, and I have researched how to make this recipe work for all. Your idea addresses the issues some have had with the recipe. Have a great holiday season and thank you again, I truly appreciate the feedback. SusieErin B
These are seriously so addicting. I had bought toffee pretzels ages ago and have been craving them ever since. This recipe did the trick. I added about 1/2 teaspoon of red pepper flakes for some heat, delicious!