This buttery Pretzel Toffee is totally irresistible! Bet you can’t stop at one piece!
I’m thinking a little sweet is in order for the holiday weekend ahead. Who’s with me?
I love making candy. I love to enjoy some of it myself and gift some in pretty little bags tied with pretty little ribbon.
You’ll find several delicious candy recipes here at the BHK. My Easy Espresso Caramels, my Pumpkin Spice Peanut Brittle, some simple Paleo Chocolates with Coconut and Espresso Beans and my Mocha Toffee Fudge to name just a few.
All so delicious and so hard to resist. If you haven’t tried any, take it from me.
This Pretzel Toffee is rich and buttery and the perfect mixture of sweet and salty.
I decided I needed to drizzle it with white and semisweet chocolate because we go big or go home here at the BHK.
Don’t be scared off by the candy thermometer. I think every kitchen should have one. It’s easy to use and you can use it not only for making candy, but if you’re deep frying it also comes in super handy to heat the oil so you don’t burn whatever you’re deep frying. You can pick one up at Target or a craft store for about $10-$15.
I waited for my toffee to cool, then I broke it in pieces and drizzled with the two kinds of chocolate. You could also opt to spread the entire warm slab with some chopped chocolate and then spread it when it’s melted. Either way is totally delish!
This is the perfect little sweet treat for the holiday weekend ahead, for enjoying yourself or gifting to family, friends and essential workers you may know who are keeping us all safe! Hope y’all have an awesome, safe Memorial Day. Enjoy!
A Few Cook’s Notes for Pretzel Toffee Recipe:
As mentioned above, you can drizzle the cooled toffee with some melted semisweet and/or white chocolate, or you can enjoy it plain.
You can also top the warm toffee (4-5 minutes after spreading on the pan) with some chopped chocolate, wait a minute or two for the chocolate to melt, and then spread with the back of a spoon.
- 4 oz. small pretzels, enough to fit in the bottom of a 10x15 jelly roll pan in a single layer, as pictured
- 1 cup unsalted butter, plus a bit more for buttering the pan
- 2 Tbsp. light corn syrup
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 1 tsp. salt
- 1 1/2 tsp. baking soda
- 1/2 cup semisweet chocolate, finely chopped (I use Ghirardelli semisweet baking bars)
- 1/2 cup white chocolate, finely chopped (I use Ghirardelli semisweet baking bars)
- Lightly butter the bottom of a large jelly roll pan. Set aside.
- In a large, heavy duty saucepan over low heat melt the butter. Add the corn syrup, water, sugar and salt and increase the heat to medium. Stir constantly with a wooden spoon until the sugar is dissolved then attach your candy thermometer to the pot. Bring the mixture to a boil and continue to cook, stirring slowly and constantly, until the candy thermometer measures 290 degrees F. (about 15 minutes)
- Remove the thermometer and remove the mixture from the heat and quickly add the baking soda. Mix well and then carefully pour evenly over the pretzels in your prepared pan. Allow the toffee to set in a cool place for about 1 1/2 hours. Break into pieces.Place semisweet chocolate and white chocolate in two separate microwave safe bowls. Microwave one at a time in 30 second intervals, stirring in between, until melted and smooth. Place toffee pieces on a wire rack and drizzle with melted chocolate. Let chocolate set then enjoy. Store in airtight container or in the refrigerator for up to 2 weeks