Butterscotch dipped salted pretzel twists (Print Version)
Crunchy pretzels tossed in buttery toffee and topped with melted chocolate.
# What You Need:
→ Pretzels
01 - 7 oz mini pretzel twists
→ Toffee Coating
02 - ½ cup unsalted butter
03 - ½ cup light brown sugar, packed
04 - 2 tbsp light corn syrup
05 - ¼ tsp sea salt
06 - ½ tsp vanilla extract
→ Topping (optional)
07 - ⅓ cup semi-sweet chocolate chips
08 - 1 tsp coconut oil or vegetable oil
09 - Sea salt flakes for garnish
# How to Make It:
01 - Line a large baking sheet with parchment paper and spread the mini pretzels in an even layer.
02 - In a small saucepan over medium heat, melt together the butter, brown sugar, corn syrup, and salt. Stir constantly until the mixture comes to a gentle boil.
03 - Continue to boil for 2–3 minutes, stirring frequently, until the mixture thickens and turns golden. Remove from heat and stir in vanilla extract.
04 - Immediately pour the hot toffee evenly over the pretzels. Use a spatula to gently toss and coat as many pretzels as possible.
05 - Let cool for 10 minutes to allow the toffee to set.
06 - For optional chocolate drizzle: Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring in between, until smooth.
07 - Drizzle the chocolate over the toffee-coated pretzels and sprinkle with sea salt flakes if desired. Let the pretzels set completely before breaking apart and serving.
# Expert Hints:
01 -
- It balances the intense saltiness of pretzels with a rich, homemade buttercrunch.
- You get a complex gourmet candy in less than thirty minutes.
02 -
- If the toffee hardens too fast in the pan, add a splash of water to loosen it up.
- Do not walk away from the stove because the sugar can burn in seconds.
03 -
- Room temperature ingredients help the sauce come together smoothly.
- Silicone spatulas work best for scraping every last drop of toffee out of the pan.