Butter Toffee Pretzels  - 10 cups (one 16 oz bag) mini pretzel twists - 1 cup lightly packed light brown sugar - ½ cup (1 stick) unsalted butter, cubed - ¼ cup light corn syrup - 1 teaspoon vanilla extract - ½ teaspoon baking soda - 1 bag Heath toffee bits Directions 1. Preheat oven to 200°F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside. 2. In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently - this is normal. 3. Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the
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