Ingredients:

  • 1 lb mini pretzel twists
  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup light corn syrup
  • 1 tsp pure vanilla extract
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper or silicone mats. Place the mini pretzel twists in a very large heat-safe bowl.
  2. In a 3-quart heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, and light corn syrup over medium heat.
  3. Stir constantly until the butter is melted and integrated. Bring the mixture to a rolling boil and continue to boil for exactly 3 minutes, stirring constantly to maintain the emulsion.
  4. Remove from heat and immediately whisk in the vanilla extract and sea salt. Pour the hot toffee glaze over the pretzels in the bowl and toss gently with a heat-resistant spatula until evenly coated.
  5. Spread the coated pretzels onto the prepared baking sheets in a single layer. Bake for 15 minutes at 300°F, stirring halfway through to ensure even moisture evaporation and a crisp set.
  6. Remove from the oven and allow to cool completely on the sheets. Once the toffee has hardened into a shattering shell, break apart any clumps and store in an airtight container.