Description
Caramel-kissed pretzels coated in rich toffee, Heath bits, and roasted peanuts for a sweet-salty, crunchy-chewy treat. Perfect for snacks, gifts, or cozy indulgence.
Ingredients
16 oz pretzel snaps (square-shaped)
2/3 cup (150 g) unsalted butter
1 1/4 cups (250 g) packed brown sugar
1/3 cup (80 ml) light corn syrup
1 tsp pure vanilla extract
1/2 tsp baking soda
8 oz Heath bits (1 1/2 cups)
1/2 cup chopped roasted peanuts (optional)
Instructions
Preheat oven to 350°F (175°C)
Spread pretzel snaps on a baking sheet and bake for 20 minutes, stirring once
In a saucepan over medium heat, melt butter, then add brown sugar, corn syrup, and vanilla
Simmer until mixture reaches 280°F (hard crack stage), about 8-10 minutes
Remove from heat, stir in baking soda (foam will rise)
Pour toffee over warm pretzels, add Heath bits and peanuts, mix to coat
Spread on parchment paper and let cool completely
Notes
Store in an airtight container for up to 1 week
Replace peanuts with almonds or omit if preferred
For extra crunch, drizzle with white chocolate after cooling
Nutrition
- Serving Size: 1 pretzel
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg