By Big Dave from SLN Serves 32
A quick recipe for toffee-covered crunchy pretzels that are sure to delight.
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- 2 cups Sugar
- 2 tbsp Butter
- 64 Mini Pretzels
- 1 pinch Sea Salt
- 1 splash Water
You may also need:
Nutrition Info Beta (?)
- Serving Size: 2
- Servings Per Batch: 32
- Calories: 161.8
- Fat: 1.7g
- Cholesterol: 1.9mg
- Sodium: 491.3mg
- Carbs: 34.8g
- Fiber: 0.8g
- Sugar: 12.6g
- Protein: 2.6g
Although this is truly a sweet treat, you could amp up the nutrition by opting for whole grain pretzels. I love those by Snyder :)
First, lay out all the mini pretzels on your baking mat.
Combine sea salt, sugar, and water in a saucepan. Use just enough water to make the sugar and salt mixture the consistency of wet sand. Add butter and heat, stirring frequently.
At some point the mixture should turn into a golden brown or amber color with a smooth consistency (very few bits of grainy sugar chunks visible). At this point, remove from heat and drizzle with a spoon over your pretzels.
Once you have the hang of the recipe, you can add different things to change the flavors. This batch had vanilla added instead of water (side effect: makes it harder to tell when it caramelizes) and some warm, melted chunky peanut butter stirred in at the end to make it more like a peanut brittle.
You can also use the toffee coating on its own to make a giant toffee bar or to coat other snacks.
Silicon baking trays/molds can really help here, and make stunning shapes. Snowflake toffee bars look really impressive!
Big Dave from SLN says:
If anyone is interested, I could post some of my other holiday recipes too. Around Halloween I make a great pumpkin chili.
Bri Luginbill says:
I remember trying some of your toffee pretzels! They were so good!. I'd love to see your pumpkin chili recipe too.
I love this idea, it's a must try.
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