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Toffee Crunch Pretzels

 Toffee Crunch Pretzels
The sweet and salty combination of these lightly coated pretzels makes them hard to resist. Get ready to double the recipe!—bethany, TOH Online Community
14 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 12 cups miniature pretzels
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon baking soda


  • Place pretzels in a greased roasting pan. In a small saucepan,
  • combine the brown sugar, butter and corn syrup. Bring to a boil over
  • medium heat. Boil for 5 minutes, stirring occasionally.
  • Remove from the heat; stir in vanilla and baking soda (mixture will
  • foam). Pour over pretzels and mix well.
  • Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes.
  • Spread on waxed paper to cool. Store in an airtight container.
  • Yield: 3-1/2 quarts.
Nutritional Facts: 1 cup equals 263 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 640 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.