Ingredients:

  • 1 (16 oz) bag mini pretzels twists
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • Pinch salt (optional)

Instructions:

  1. Preheat your oven to a low temperature (usually 250°F / 120°C). Spread the entire bag of mini pretzels onto a large, rimmed baking sheet.
  2. In a medium saucepan, melt the 1 cup of unsalted butter over medium heat. Stir in the 1 cup of packed light brown sugar. Bring the mixture to a slow, rolling simmer, stirring until the sugar is completely dissolved (about 3-5 minutes).
  3. Remove the mixture from the heat. Quickly stir in the vanilla extract and baking soda. The mixture will foam slightly. If using, add the pinch of salt.
  4. Immediately pour the hot toffee mixture evenly over the pretzels on the baking sheet. Use a spatula to gently toss and fold the pretzels until they are completely coated.
  5. Place the coated pretzels in the preheated oven and bake for 65 minutes. Stir the pretzels every 15 to 20 minutes during the bake time to ensure even caramelization and prevent burning.
  6. Remove the pretzels from the oven. Spread them out quickly on parchment paper or aluminum foil and allow them to cool completely (this is critical for the shatteringly crunchy texture). Once cool, break the pretzel clumps apart and store in an airtight container.