Pretzel Toffee
This buttery Pretzel Toffee is totally irresistible! Bet you can't stop at one piece!
Servings: 8 servings
Calories: 521kcal
Ingredients
- 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)
Instructions
- 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
Nutrition
Calories: 521kcal | Carbohydrates: 62g | Protein: 3g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 63mg | Sodium: 686mg | Potassium: 112mg | Fiber: 1g | Sugar: 50g | Vitamin A: 709IU | Calcium: 33mg | Iron: 1mg