Salty mini pretzels get drenched in a rich, buttery toffee coating, baked low and slow, and tossed with crunchy Heath toffee bits for the perfect sweet-meets-salty treat.

Butter Toffee Pretzels
Ingredients
Mini pretzel twists – 10 cups (1 bag, 16 oz)
Light brown sugar, packed – 1 cup
Unsalted butter, cubed – 1/2 cup (1 stick)
Light corn syrup – 1/4 cup
Vanilla extract – 1 tsp
Baking soda – 1/2 tsp
Heath toffee bits – 1 bag
Instructions
1. Preheat & Prepare Pan
Heat your oven to 200°F (95°C). Lightly grease a large roasting pan. Spread the pretzels in an even layer and set aside.

2. Cook the Toffee
Place the brown sugar, butter, and corn syrup in a medium saucepan. Warm over medium heat until boiling. Let the mixture boil for a full 5 minutes, stirring the entire time.

3. Add Flavorings
Take the pan off the heat and whisk in the vanilla and baking soda. The mixture will foam up quickly.

4. Coat the Pretzels
Drizzle the hot toffee over the pretzels. Sprinkle on half of the toffee bits and mix well so every pretzel is covered.

5. Bake the Mix
Bake for 1 hour, giving everything a good stir every 15 minutes to keep the coating even.

6. Cool & Finish
Transfer the pretzels to a sheet of wax paper and top with the remaining toffee bits. Allow them to cool for about an hour until firm, then break apart and store or package.