Toffee Crunch Pretzels Recipe

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Toffee Crunch Pretzels Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 12 cups miniature pretzels
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Directions

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.
Originally published as Toffee Crunch Pretzels in Taste of Home Christmas Annual Annual 2009, p106

Nutritional Facts

1 cup: 263 calories, 7g fat (4g saturated fat), 17mg cholesterol, 640mg sodium, 49g carbohydrate (18g sugars, 1g fiber), 4g protein.

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  • 12 cups miniature pretzels
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  1. 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.
  2. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzels and mix well.
  3. 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.
Originally published as Toffee Crunch Pretzels in Taste of Home Christmas Annual Annual 2009, p106

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